1/4 c. Italian salad dressing
1 egg, slightly beaten
1/2 c. grated Parmesan cheese
2 tbsp. parsley
1/2 tsp. paprika
3 lb. fryer cut up
2 tbsp. water
1/3 c. bread crumbs, fine
1/2 tsp. salt
1/8 tsp. pepper

Pour salad dressing into 9 x 12 inch baking dish. Add chicken turning to coat all sides. Cover and refrigerate 4 hours; occasionally spooning dressing over chicken. Drain and reserve dressing. Combine egg and water. In plastic bag combine cheese, crumbs, parsley, salt, paprika and pepper.

Dip chicken in egg mixture then shake a few pieces at a time in crumb mixture. Return coated chicken to baking dish, spoon remaining Italian dressing on top. Bake at 350 degrees for 45 to 50 minutes or until chicken is tender.