Heat oven to 400°F. Line a baking pan with foil and spray with olive-oil cooking spray. In a shallow bowl, combine wheat germ, Parmesan, Italian herbs, paprika, and salt. Place yogurt in a separate shallow bowl.
Dip each chicken tender in yogurt, shaking off any excess. Dredge in Parmesan mixture, patting to coat thoroughly. Place on prepared pan.
Spray chicken tenders with olive-oil cooking spray, coating both sides. Bake in the oven for 12 to 15 minutes or until tenders are golden brown and cooked through. Serve with tomato bruschetta topping, and salad and garlic toast, if desired.