Ingredients:

• 1 C Spinach (or 10 oz frozen, thawed, drained, and pressed)
• 1 C Sour Cream
• 1 C Mayonnaise
• 8 oz Water Chestnuts
• 1 t Lemon Pepper
• 1/2 t Dried Basil
• 1/2 t Garlic Powder
• 1/2 t Celery Salt
• 1/2 t Dill Weed
• 1/4 t Onion Powder

(These first 10 ingridients may be replaced with a 12 ounce container of refrigerated spinach dip of your choice)

• 1/2 C Grated Parmesan Cheese
• 1/2 t Lemon Peel
• 1 lb Chicken Tenders (about 8 pieces)
• 2 cans Refrigerated Crescent Roll Dough
• Bread Crumbs

Preheat oven to 350 degrees Farenheit.  Put chicken in a pot of water to boil.  In a large bowl, combine Spinach Dip (ingridients), Parmesan Cheese, and Lemon Peel.  Drain Chicken and shred using two forks.  Add chicken to mixture and mix well.  Line a cookie sheet with wax paper and unroll the crescent roll dough.  Divide the dough into 8 rectangles pinching the diagonal lines together.  Place filling (about 1/2 C) in the center of each rectangle.  Bring the corners together and pinch the seams closed.  Roll pocket in bread crumbs and place seam-side down on cookie sheet.  Flatten all pockets to a uniform height and put in the oven for 25-35 minutes.  When the center of the pocket is firm and not doughy, remove and cool 5 minutes before serving.