Preheat oven to 200°F.
Place the potatoes in a medium-size pot and cover them with cold water. Cook over medium-high heat until the potatoes are cooked through, about 15-20 minutes.
In a small bowl, combine the honey and Dijon mustard. Place chicken in a shallow dish and season with salt and freshly ground black pepper. Spoon the honey-mustard mixture over all the tenders and spread it around so each tender is thoroughly coated.
Place the breadcrumbs in another shallow dish, then add the honey mustard-coated chicken tenders to the dish one at a time, covering them completely in the breadcrumbs (press the chicken down to make sure they stick).