Pepita-Crusted Chicken Sliders

Heat oven to 350°F. Bake rolls as directed on package.

Meanwhile, in food processor, place pumpkin seeds. Cover; process until finely chopped. In small bowl, mix pumpkin seeds, bread crumbs, 1/2 teaspoon of the cumin and 1/8 teaspoon of the red pepper. Place flour and beaten egg in separate shallow bowls.

Cut chicken breast tenders into 1 1/2-inch pieces; sprinkle with salt. Coat chicken pieces with flour, shaking off excess. Dip chicken pieces in egg; coat with crumb mixture.

In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 8 minutes, stirring occasionally, until no longer pink in center. Drain.

In small bowl, mix mayonnaise, honey mustard, remaining 3/4 teaspoon cumin and remaining 1/8 teaspoon red pepper.

Split rolls. Place chicken on roll bottoms and top with mayonnaise mixture. Cover with roll tops. Serve warm.