Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with PAM. Set aside.
In a frying pan over medium heat, warm olive oil and add chicken breast tenderloins. Cook with Mediterranean seasonings, lemon juice and garlic until chicken is no longer pink, or reaches internal temperature of 165 degrees F. Remove from pan and set aside on a plate.
Roll out each crescent until they are flat. (Be gentle, they are fragile). Spread a thin layer of hummus on each roll and then place chicken, feta, olives, and sun dried tomatoes on top (~1 tsp of each topping). You may need to cut chicken tenders in half lengthwise depending on thickness of chicken.
Roll each crescent roll up and bake in oven for ~14 minutes, or until crescent is golden brown.
Serve warm with extra hummus and garnish with Italian parsley.