Preheat oven to 400 degrees F.

Season the chicken breasts with salt and pepper, to taste.

In a large skillet, melt 2 tablespoons of butter over medium-high heat.

Place the chicken breasts into the skillet and sear both sides, about 2-3 minutes per side, until slightly golden. Remove from skillet and set aside.

Melt the remaining tablespoon of butter in the skillet. Add the garlic, onion and mushrooms, and cook, about 5 minutes, stirring occasionally. season with salt and pepper, to taste.

Stir in the cream cheese and stir until completely melted.

Slice, shred or chop up the chicken into small pieces. We opted to shred because it's easier to fill that way. Add the chicken to the pan and make sure everything is mixed up well.

Open the Wewalka Croissant dough and lay out the parchment paper included in the package on a baking sheet. Separate the croissant triangles and spoon the mixture onto the large end of the croissant dough.

Roll the dough up and press the dough together sealing everything up on the inside as much as you can.

If using an egg wash, brush the tops of each rolled up croissant with egg wash.

Put the pan in the oven for about 15 minutes at 400 degrees or until the croissants are a golden brown on top.

Remove and serve!