1/4 c. Italian salad dressing
3 - 3 1/2 lbs. broiler-fryer, cut up (or breasts)
1 egg, slightly beaten
2 tbsp. water
1/2 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. snipped parsley (dried is fine)
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper

Pour salad dressing into 13 x 9 inch baking dish. Add chicken, turning to coat on all sides. Cover and refrigerate 4 hours, occasionally spooning dressing over chicken. Drain; reserve dressing. Combine egg and water. In plastic bag, combine other dry ingredients. Dip chicken into egg mixture, then shake in crumb mixture. Return to baking dish; spoon reserved dressing atop. Bake at 350 degrees 45-50 minutes.