---BILLS20086---
1 c  Chicken; cooked, fine chop
1/2 c  Monterey jack cheese; shred
2 tb Green onions; chopped
1 ts Dried parsley flakes
6    Frozen phyllo sheets; thawed
- (18x14" sheets)
1/3 c  Margarine; melted
3 ts Sesame seeds

Heat oven to 375~. In medium bowl, combine chicken, cheese, onions and
parsley flakes; mix well. Unroll phyllo sheets; cover with plastic wrap or
wet paper towels. Place 1 sheet on cutting board with 14″ side closest to
you; brush with margarine. Cut into 6, 18″ long strips. Place 1 tsp filling
at end of each strip. Fold right corner diagonally up over filling so that
bottom edge of strip lines up with left side 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 remaining chicken mix and phyllo sheets. Brush
tops with remaining melted margarine; sprinkle with sesame seeds. Bake at
375~ for 15-20 minutes or until golden brown. Serve warm.

NOTE: 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 and bake as directed.

FREEZER: Make and do not brush tops with margarine; place in container,
separating layers with waxed paper. Cover tightly. To bake frozen bundles,
brush with margarine; sprinkle with sesame seeds. Bake at 350~ for 20-25
minutes or until light golden brown.