Parsley and Parmesan Baked Chicken

I decided to make this for dinner tonight. We will see how it turns out...

1/4 cup bottled Italian Salad Dressing
Approximately 6 chicken breasts (I prefer Boneless and Skinless)

1 egg
2 T water

1/2 cup grated parmesan cheese
1/3 cup finely snipped parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1/3 cup fine bread crumbs

Pour salad dressing into 13" x 9"x 2" baking dish; add chicken, turning to coat on all sides. Cover and refrigerate 4 hours, ocasionally tilting dish and spooning dressing over chicken. Drain, reserving dressing. Combine egg and water. In plastic bag, combine cheese, breadcrumbs, 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 on top. Bake in 350 degree oven for 45 to 50 minutes or till chicken is tender.

**This was delicious, I would totally do it again. Everybody loved it and had seconds. I mean, Courtney, Ashley, and Justin ate 1 whole chicken piece instead of about 1/3. Amazing.

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