1/4 c. bottled Italian salad dressing
3 to 3 1/2 lb. broiler-fryer, cut up
1 slightly beaten egg
2 tbsp. water
1/2 c. grated Parmesan cheese
1/3 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, refrigerate 4 hours (baste occasionally). Drain chicken, reserve dressing. Combine egg and water.

In plastic bag combine cheese, bread crumbs, parsley, salt, paprika, 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 on top. Bake at 350 degrees for 45 to 50 minutes until chicken is tender. Serves 4.