Lemon-Herbed Chicken Tenders

1 1/2 lbs chicken tenders
2 tbsp lemon juice
1/4 cup Dijon mustard
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp dried basil

Place all ingredients in a freezer bag, combining well.

To cook:

Thaw chicken completely. In a large nonstick frying pan, heat 2 tbsp olive oil over medium heat. Add the tenderloins and sauté them for 3 minutes on each side until they are just cooked through. Remove them from the heat immediately so they remain tender.