Instructions: Heat oven to 375 F. In medium bowl, combine chicken, cheese, onions and parsley flakes; mix well. Unroll phyllo sheets; cover with plastic wrap or cloth towel. Place 1 sheet on cutting board with 14 inch side closest to you; brush with margarine. Cut phyllo into 6 (18 inch long) strips. Place 1 slightly rounded teaspoon filling at end of 1 strip. Fold right corner diagonally up over filling so that bottom edge of strip lines up with left edge of strip. Continue folding to end of strip into a triangular bundle as if folding a flag. Tuck under any remaining phyllo at end of bundle. Place, seam side down, on ungreased cookie sheet. Repeat with the remaining chicken mixture and sheets. Brush tops with remaining margarine, sprinkle with sesame seeds. Bake at 375 F for 15 to 20 minutes or until golden.

To make ahead, prepare bundles, place on cookie sheet and cover with lightly dampened cloth towels and plastic wrap. Refrigerate up to 24 hours. Uncover; bake as directed. TO FREEZE: Do not brush with margarine. Place in container; separate layers with waxed paper. To bake frozen bundles, brush with margarine; sprinkle with sesame seeds. Bake at 350 F. for 20 to 25 minutes or until golden brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.