1/4 c. Italian salad dressing
1 (2 to 3 lb.) broiler-fryer, cut up
1 egg, slightly beaten
2 tbsp. water
1/2 c. grated Parmesan cheese
1/3 c. dry bread crumbs
2 tbsp. parsley, chopped
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper

Pour salad dressing in a large bowl; add chicken, coating well. Cover and chill about 4 hours, basting chicken occasionally with salad dressing. Drain chicken, reserving salad dressing. Combine egg and water; mix well and set aside. Combine cheese, bread crumbs, parsley, paprika, salt and pepper; stir well. Dip chicken in egg and coat with crumb mixture; place in a greased 13 x 9 x 2 inch baking dish and spoon reserved salad dressing over top. Bake at 350 degrees for 1 hour or until tender. Yield: 4 to 5 servings.