1/4 c. bottled Italian salad dressing
3 to 3 1/2 lb. fryer, cut up
1 slightly beaten egg
2 tbsp. water
1/2 c. grated Parmesan cheese
1/2 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 inch baking dish; add chicken, turning to coat on all sides. Cover and refrigerate 4 hours, occasionally tilting dish and spooning dressing over chicken. Drain, reserving dressing. Combine egg and water.

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