Instructions: In a small bowl combine the chicken, minced onion, minced parsley, curry powder, mustard and paprika and mix together. Add the mayonnaise, one tablespoon at a time, mixing until thoroughly blended. Taste and correct seasoning. To form the mixture into balls use 1 heaping teaspoon of mixture for each ball (about grape size). Place the balls on a cookie sheet, cover with plastic wrap and refrigerate until thoroughly chilled. Meanwhile, toast sesame seeds in a 325? oven until lightly browned. (You can also do this on a hot, dry skillet.) Let the sesame seeds cool. Remove the balls from refrigerator, roll them in toasted sesame seeds and place on a serving plate. Cover and refrigerate until ready to serve. Garnish with fresh parsley sprigs.

Makes 18 to 20 pieces.

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