Preheat oven to 400°F. Cut chicken breast into tender-sized strips but cutting down the long side of the breast (try to make them equal for even cooking). It should come out to about 4 tenders per chicken breast.
Place flour in one shallow bowl, dressing in another shallow bowl, and mix together crushed croutons, panko breadcrumbs and cheese in a third shallow bowl.
Take one tender, dip it in flour and shake the excess off. Then dip it into the dressing and use your fingers to brush off any excess so there is only a thin layer (otherwise they’ll get soggy even after baking). Then, dip into the crouton/panko/cheese mixture so that the tender is evenly coated.
Place on baking sheet lined with a Silpat baking sheet or parchment paper. Continue this breading process until all tenders are breaded and on the baking tray. Space them out so the sides aren't touching.
Bake for 20 minutes or until golden brown and cooked through.
On their own or dipped in Caesar dressing.
In a wrap with extra Parmesan, Caesar dressing and lots of romaine lettuce.
On top of a salad: Lots of romaine, croutons, cheese and dressed with Caesar dressing.