- In a quart freezer bag, combine chicken, ½ cup Honey Dijon Vinaigrette and 1 tablespoon Garlic Pepper Seasoning. Seal well and toss to coat. Refrigerate 30 minutes or up to overnight.
- In a gallon freezer bag combine bread crumbs, Parmesan cheese and remaining 1 tablespoon Garlic Pepper Seasoning.
- Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil; spray with olive oil spray. Remove 2-3 tenderloins from bag and place in bread crumb bag. Toss to coat well. Remove from bag and place on baking sheet. Repeat with remaining chicken; spray tops with olive oil spray.
- Bake 12-15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer. Meanwhile, in small bowl, combine mayonnaise and remaining ½ cup Honey Dijon Vinaigrette. Serve with chicken.
Makes 6 servings. Serve with Garlic Pepper Buttered Beans.
Make ahead & freeze: Prepare through step 2. Place ½ cup Honey Dijon Vinaigrette in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.