Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 minutes

Preheat oven to 400°F. Cut 1/2 stick butter into a few pieces and place in a 9x13 pan. Melt butter in preheated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each pice in the bowl until coated. Place each piece of chicken in the pan.

Cook for 20 minutes. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.