Ingredients     ---GLAZE--- 1/2 cup honey 1/4 cup mustard, dijon 2 tablespoon parsley, fresh, chopped or 2 ts dried, flakes 1 tablespoon sesame seeds 1 tablespoon lemon juice 2 each garlic, cloves, minced     ---CHICKEN--- 1/2 teaspoon pepper 8 each chicken, breast, boneless, halves, skinless 3 each onions, cut into 1/2 inch slices Directions: Heat barbeque grill. In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken. When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on the grill; brush chicken and onions with glaze. Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken. BROILER INSTRUCTIONS: Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken. Nutritional info: Calories per serving: 240; fat, 4 gms. Dietary exchanges: 3 proteins, 1 fruit, 1 vegetable