1. Preheat oven to 425 degrees F. Place walnuts on a baking sheet and toast 4 to 5 minutes, or until lightly golden. Let cool slightly, then finely chop in a food processor to the size of bread crumbs. Transfer to a shallow bowl and add wheat germ, panko, rosemary, salt, and pepper. Stir to mix.

2. Combine mustard and mayonnaise in another shallow bowl.

3. Dip chicken tenders in mayonnaise mixture, coating them lightly and removing excess, then dredge in walnut mixture. Place a wire cooling rack on the baking sheet and spray with olive oil cooking spray. Arrange coated chicken tenders on rack. Spray lightly with cooking spray. Bake 14 to 16 minutes, or until just cooked through and golden brown. Serve immediately.

Source: Fresh Magazine January, February 2010