Parsley-Parmesan Baked Chicken

• 1/4 c. Italian salad dressing
• 6 chicken breasts
• 1 egg, beaten
• 2 Tbsp. water
• 1/2 c. grated Parmesan cheese
• 1/3 c. fine dry bread crumbs
• 2 Tbsp. snipped parsley
• 1/2 tsp. black pepper
• 1/2 tsp. paprika

1. Pour salad dressing in 13 x 9 x 2-inch dish.
2. Add chicken and coat well.
3. Cover and refrigerate 4 hours.
4. Occasionally spoon dressing over chicken.
5. Drain; reserve dressing.
6. Combine egg and water in separate bowl.
7. In plastic bag (Ziploc), combine cheese, bread crumbs, parsley, salt, pepper and paprika.
8. Dip chicken in egg mixture, then shake in crumb mixture.
9. Return coated chicken to baking dish and spoon reserved dressing over chicken.
10. Bake at 350u0b0 for 45 minutes or until chicken is tender and golden brown.

italian salad dressing, chicken breasts, egg, water, parmesan cheese, bread crumbs, parsley, black pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461155 (may not work)