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Preheat oven to 450°.
Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl.
Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture.
Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.
Serve with dressings for dipping.