boneless skinless chicken breasts, about 1.5 pounds
2 egg whites
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup wheat germ
1/4 cup plain dried breadcrumbs
1/4 cup ground flax seed
1 tablespoon Herbs de Provence
Combine egg whites, cornstarch, salt and pepper in a medium bowl. Whisk to combine thoroughly. Combine wheat germ, breadcrumbs, flax seed and seasoning in a shallow dish. Dip chicken in egg whites, then in breading mixtures. Shake off excess breading and place on a baking sheet fitted with a rack (to keep chicken elevated when cooking). Lining the baking sheet with foil is optional for easy cleanup. Bake chicken at 400 degrees until center of thickest part registers 165 on an instant read thermometer.
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