Parsley And Parmesan Baked Chicken
|Bottled italian dressing||1⁄4 Cup (4 tbs)|
|Skinned boned chicken breasts||4|
|Egg||1 , slightly beaten|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||2 Tablespoon|
Pour dressing into 13" x 9" x 2" dish; add chicken breasts, turning to coat on all sides.
Cover and refrigerate for 3 or 4 hours, occasionally tilting dish and spooning dressing over chicken.
Drain and reserve dressing.
Combine egg and water.
In a plastic bag, combine cheese, bread crumbs, parsley, salt and pepper and paprika.
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 dressing over chicken and bake at 350Â°F for 45-50 minutes until tender.
This is delicious served with rice and tossed salad.