Baked Parmesan Chicken Tenderloins

1 cup panko breadcrumbs

1/2 cup shredded parmesan

1 tsp kosher salt

1/2 cup mayo

1 Tbsp dijon mustard

1 1/2 tsp parsley

1 tsp black pepper

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

Pam

1 pound boneless skinless chicken tenderloins

Preheat oven to 425°. Stir together panko, parmesan and salt in shallow dish. In separate dish, combine mayo, dijon, parsley, pepper, paprika, garlic and onion powders.

Insert a rack in a large rimmed baking sheet; spray with pam.

Coat tenders with mayo mixture; gently roll in panko mixture, press to adhere. Spray tops lightly with pam.

Bake chicken until cooked through and golden, about 15 minutes.