Pre-heat Oven to 425°F
In a small bowl, combine Hellmann's Mayonnaise and Honey Mustard - whisk and divide in half
Place one half of the Honey Mustard/Mayonnaise mixture in the fridge (covered, for dipping)
Crush the cornflakes (in a food processor, a plastic bag with a rolling pin, however you get them crushed/processed) and mix them with the Parmesan Cheese and place in a shallow dish.
Toss the chicken tenders in the Honey Mustard/Mayonnaise mixture to coat and then dip them in the cornflakes/parmesan mixture until fully coated.
Place on a wire rimmed/vented broiler tray over a baking sheet.
Bake for 10 minutes (or until chicken is fully cooked, do not overcook)
Serve with the other half of the sauce for dipping.