1/2 bottle Italian salad dressing
3 to 3 1/2 lb. chicken fryer, cut up
1 slightly beaten eggs
2 tbsp. water
1/2 c. grated Parmesan cheese
1/2 c. dry bread crumbs
2 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. paprika
Pepper to taste

Pour salad dressing into 13 x 9 x 2 inch baking dish. Add chicken turning to coat on all sides. Cover and refrigerate 4 hours, occasionally turning chicken. Drain reserving the dressing in the baking dish. Combine the egg and water. In a plastic bag, combine the cheese, bread crumbs, parsley, salt, paprika and pepper.

Dip chicken into egg mixture. Shake a few pieces at a time in crumb mixture to coat. Return coated chicken to baking dish. Spoon some of the dressing on top. Bake in 350 degree oven for 45 minutes.