Oven Crisp Chicken Tenders with Honey Mustard Dipping Sauce

I've been making this recipe for many years. It's from Publix's "Aprons" recipe card collection - which I don't even know if they still have. I like to make a lot of the chicken so we have leftovers. The first night, I like to have it with fruit, steamed or roasted broccoli, and rice (the sauce is great on rice). The second night, I warm the chicken up in a frying pan sprayed with cooking spray then serve it with salad.

CHICKEN:
1/4 cup Italian (or otherwise seasoned) bread crumbs

2 Tbs. grated Parmesan cheese (fresh or otherwise)
1 .7-oz packet Italian salad dressing mix
1 pound chicken tenderloins (I prefer to cut breasts into strips)

1. Preheat oven to 400.
2. Place bread crumbs, Parmesan cheese, and dressing mix in a bag and shake to mix.
3. Add chicken to the bag and seal tightly. Shake to coat. Press chicken with fingers to coat well.
4. Spray baking sheet with cooking spray and place chicken pieces evenly on the sheet, not touching. Spray chicken with cooking spray.
5. Bake for 10 minutes. Then flip each piece over and bake for an additional 5 minutes. Serve with dipping sauce.

DIPPING SAUCE:
1/4 cup honey mustard

1/4 cup honey
1/4 cup mayonnaise
1/4 tsp. curry powder

Whisk ingredients together and serve.