1/2 c. bottled Italian salad dressing
3 to 3 1/2 lb. broiler/fryer, cut up
1 slightly beaten egg
2 tbsp. water
1/2 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper

Pour salad dressing into 13 x 9 x 2 baking dish, add chicken turning to coat on all sides. Cover and refrigerate 4 hours, occasionally tilting dish and spooning dressing over chicken. Drain, reserve dressing. Combine egg and water.

In plastic bag, combine cheese, bread crumbs, parsley, salt, paprika and pepper. Dip chicken into egg mixture then shake a few pieces at a time in crumb mixture to coat. Return coated chicken to baking dish and spoon remaining Italian dressing on top. Bake in 350 degree oven for 45 to 50 minutes or until chicken is tender. Makes 4 servings.