4 boned skinless chicken breast halves
1 (2 oz.) can mushrooms, stems & pieces
2 tbsp. soft style cream cheese
1/8 tsp. dried fine herbs, crushed
1 (4 oz.) pkg. (pkg. 4) refrigerated crescent rolls

Place 1 piece of chicken between 2 pieces of plastic wrap. Working from center out lightly pound with flat side of meat mallet to 1/8 inch thick. Repeat with remaining chicken. Drain mushrooms, chop up small.

In a bowl stir together cream cheese, herbs and mushrooms. Divide between chicken breasts, spread slightly in center; fold in sides and roll up jelly roll style. Place seam side down in a shallow baking dish. Unroll crescent dough. Place one roll over each chicken roll. Cover loosely with foil. Bake at 350 degrees for 25 minutes. Remove foil. Bake for 15 more minutes or until pastry is golden and chicken is done.