1 chicken breast
3 oz. cream cheese with chives
1/2 tsp. lemon pepper
3 oz. mushrooms, diced
Salt to taste
1 can crescent rolls
3 tbsp. butter, melted
1 can chicken gravy

Boil chicken, remove bones and dice. Combine cream cheese, lemon pepper, mushrooms, diced chicken and salt in a bowl and stir well. Spoon some of the chicken mixture on each crescent roll. Roll from wide end and seal.

Dip in melted butter, then crumb mixture of 1/3 cup crushed herb seasoned croutons and 1/4 cup finely chopped pecans. Bake 10-15 minutes on ungreased cookie sheet at 375 degrees. Spoon heated gravy on top.