Honey Dijon Chicken Croissant

8 chicken tenders

1/2 cup Italian bread crumbs with cheese

2 teaspoons garlic powder

2 teaspoons mixed poultry spices

8 small croissants, sliced in half

1 jar Honey-Dijon mustard

1/2 cup shredded Monterey Jack cheese

10 medium green olives with pimentos, finely chopped

Clean chicken; dry slightly. Place bread crumbs, garlic powder and spices in a container. Roll chicken lightly in mixture.

Put vegetable oil in bottom of frying pan, just to cover. Fry chicken about 10 minutes each side, being careful not to overcook.

Line a 8 x 10 pan with sliced croissants. Line with a chicken tender between sliced croissants.

Put about 1 teaspoon Dijon mustard over the chicken, then some cheese and about 1/2 teaspoon chopped olives.