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

Pour salad dressing in 9x13x2 inch baking dish. Add chicken, turning to coat on all sides, cover and refrigerate for 4 hours, occasionally tilting dish. Drain dressing off chicken and put aside.

Combine egg and water. In plastic bag, combine cheese, crumbs, parsley, paprika, pepper, salt. Dip chicken into egg mixture; then shake into crumb mixture. Return chicken to baking dish. Spoon remaining dressing on top. Bake at 350 degrees for 45-50 minutes.