Italian Parmesan Baked Chicken

1/4 cup fat-free Italian salad dressing
2 boneless chicken breast halves, skinned
1 egg white, slightly beaten
1 teaspoon water
2 tablespoons grated Parmesan cheese, made with part skim milk
1/4 cup fine dry bread crumbs
1 teaspoon minced parsley
dash teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder

Pour salad dressing into a Ziploc plastic bag; add chicken. Seal and refrigerate for 3-4 hours, turning occasionally. Drain chicken, reserving the marinade. Preheat oven to 375 degrees. Spray a shallow baking dish with vegetable spray. Ina small bowl, combine egg white and water. In small shallow dish, combine Parmesan cheese, bread crumbs, parsley, salt, pepper, and paprika. Dip chicken in the egg mixture, then in crumbs until coated. Arrange chicken in prepared baking dish, spray with vegetable spray, and pour remaining marinade over all. Bake in 375 degree oven for 40-45 minutes or until tender.

Yield: 2 servings

1 serving contains:
Cal: 205kc, Prot: 32g, Fat: 5g, Carb: 3g, Fiber: 0g, Chol: 77mg, Sodium 283mg