| 1 | Heat oven to 375°F. |
| 2 | In medium bowl, combine chicken, cheese, onions and parsley flakes; mix well. |
| 3 | Unroll phyllo sheets; cover with plastic wrap or wet paper towels. |
| 4 | Place 1 sheet on cutting board with 14" side closest to you; brush with margarine. |
| 5 | Cut into 6, 18" long strips. |
| 6 | Place 1 tsp filling at end of each strip. |
| 7 | Fold right corner diagonally up over filling so that bottom edge of strip lines up with left side of strip. |
| 8 | Continue folding to end of strip into a triangular bundle, as if folding a flag. |
| 9 | Tuck under any remaining phyllo at end of bundle. |
| 10 | Place, seam side down, on ungreased cookie sheet. |
| 11 | Repeat with remaining chicken mix and phyllo sheets. |
| 12 | Brush tops with remaining melted margarine; sprinkle with sesame seeds. |
| 13 | Bake at 375°F for 15-20 minutes or until golden brown. |
| 14 | Serve warm. |
| 15 | note: to make ahead, prepare bundles; place on cookie sheet and cover with lightly dampened cloth towels and plastic wrap. |
| 16 | Refrigerate up to 24 hours. |
| 17 | Uncover and bake as directed. |
| 18 | freezer: make and do not brush tops with margarine; place in container, separating layers with waxed paper. |
| 19 | Cover tightly. |
| 20 | To bake frozen bundles, brush with margarine; sprinkle with sesame seeds. |
| 21 | Bake at 350°F for 20-25 minutes or until light golden brown. |
