Chicken rolls

This is my grandmothers recipe. Whenever I am missing either her, or my mom, I make this dish.  It brings me back to my childhood.

• 4 boneless skinless chicken breasts
• 4 cups salted water
• 1 small package cream cheese
• 1 small package cream cheese with chives*
• 1/2 cup butter separated
• 1/8 teaspoon pepper
• 4 ounces drained mushrooms
• 2 cans crescent rolls
• 1 cup bread crumbs
• 1 teaspoon sage
• 1/2 cup finely chopped nuts
• Gravy:
• 4 Cups chicken broth
• 4 Tablespoons cornstarch

Directions

• Boil the chicken in salted water until cooked through. Let cool.
• In a bowl add the two cream cheeses, 1/4 cup butter, and pepper. Cream together. Add mushrooms and chicken.
• Mix bread crumbs, sage, and nuts in separate bowl, set aside.
• Unroll Crescent rolls. Put 1/4 cup chicken mixture on crescent roll. At small end roll up and seal. Dip in melted butter. Roll in bread crumb mixture. Bake at 350 for 20 Minutes Serve with chicken roll gravy
• Gravy:
• Add cornstarch to chicken broth while cool. Heat until it boils stirring constantly until thickens 

*Note, if you can't find cream cheese with chives, just purchase 1 6oz package of cream cheese and add chives to it.