This is a pretty good and simple chicken recipe. There are other equally good and simple variations of this recipes I have made. One I have done is mixing seasoned bread crumbs and parmesan cheese. I have also made it as is, but subtituted french fried onions for the onion soup mix. I think the key is more likely the mayonaise that keeps the chicken tender. I also flatten the chicken slightly, so it cooks evenly. Only downside is that there is no sauce or gravy.
**EDIT NOTE: I made again today on the stove and it was even more "tender" and much quicker than baking. I used chicken tenderloins. I didn't have any more mayo so I used a mock buttermilk and let soak for 30 minutes. I then mixed the 1st two ingredients to taste using plain bread crumbs. I heated about 2 tablespoons of butter in a saute pan on medium and cooked on both sides for about 7-8 minutes total. I served this time, like a chicken tender, with Honey Mustard Dressing II also from the site.