Parsley ‘n Parmesan Baked Chicken

• 1/4 cup Italian salad dressing
• 3 – 3 1/2 lb. broiler-fryer, cut up
• 1 egg, slightly beaten
• 2 T water
• 1/2 cup Parmesan Cheese, grated
• 1/3 C fine dry bread crumbs
• 2 T parsley (snipped)
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/8 tsp. pepper

Pour salad dressing into 13x9x2″ baking dish; add chicken, turning to coat all sides. Cover and refrigerate 4 hours. Drain, reserving dressing.

Combine egg and water. In plastic bag, combine cheese, bread crumbs, parsley, salt, paprika, and pepper. Dip chicken into 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 atop.

Bake in 350° oven for 45-50 minutes or until chicken is tender.

Makes 4 servings.