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Crescent Wrapped Mediterranean Chicken with Hummus

Celebrate National Hummus Day with these easy hummus filled appetizers! You will love the Mediterranean flavors!
Course Appetizer
Cuisine Mediterranean
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour


  • 1 pound chicken breast tenderloins
  • 1 8 oz. can crescent dinner rolls
  • 1 container of Sabra Original hummus
  • 1/2 cup feta cheese
  • 5 cloves garlic chopped
  • 1/2 cup sun dried tomatoes diced
  • 1/3 cup kalamata olives diced
  • Juice of 1 lemon
  • 1 Tbsp. Olive oil
  • Italian parsley
  • salt and pepper to taste

Mediterranean seasoning for chicken

  • 3 tablespoons dried rosemary
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon dried oregano
  • ½ teaspoon salt


  • 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.