Parsley And Parmesan Baked Chicken

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

1. Pour salad dressing into 9 x 13-inch baking dish; add chicken, turning to coat on all sides.
2. Cover and refrigerate 4 hours or overnight.
3. Occasionally tilting dish and spooning dressing over chicken.
4. Drain, reserving dressing.
5. Combine egg and water.
6. In a plastic bag, combine cheese, bread crumbs, parsley, salt, paprika and pepper.
7. Dip chicken into egg mixture, then shake a few pieces at a time, in crumb mixture to coat.
8. Return coated chicken to baking dish; spoon reserved dressing on top.
9. Bake at 350u0b0 for 45 to 50 minutes or until chicken is tender.
10. Makes 4 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057240 (may not work)