Preheat the oven to 350°F.

In a small bowl, mix the chicken broth and olive oil.

In a separate bowl, mix together the wheat germ/bread crumbs, tarragon, rosemary, parsley, and garlic powder.

Dip the breasts, one at a time, in the broth-oil mixture.

Then coat with the dry mixture and place on a lined baking sheet.

Bake until brown and cooked through, about 45-55 minutes.