1/2 c. Italian salad dressing
8 half boneless, skinless chicken breasts
1 egg, slightly beaten
2 tbsp. water
1/2 c. grated Parmesan cheese
1/2 c. dry bread crumbs
Sm. bunch minced parsley
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper

Marinate chicken in salad dressing, coating well. Cover and chill 4 hours. Drain chicken and save 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 greased 13x9x2 inch baking dish. Spoon reserved salad dressing over top. Bake at 350 degrees for 30 minutes. 8 servings.