Instructions

1. Start by cutting your chicken breasts in half through the middle, so you have 4 chicken breast halves. Spread the top side of each chicken breast half with ½ teaspoon of pesto and a little salt and pepper.
2. Heat 1 tablespoon olive oil in a pan over medium heat. When the pan is hot, place your 4 chicken breast halves pesto side down in the pan. Spread another ½ teaspoon of pesto onto the other side of the chicken breast halves while they are in the pan. Sprinkle on a little more salt and pepper. Cook your chicken until it is brown on each side and cooked through.
3. Remove from pan and let rest for a few minutes. Cut the chicken breast halves into small cubes and place in a medium sized bowl Add in 1/2 cup Anchor cream cheese and 2 teaspoons of pesto. Stir the mixture together and season to taste.
4. Cut your pita rounds in half and place in the oven (200C) for 2 min. Carefully pull each one apart, making a "pocket" out of each pita half. For the lemon pesto cheese sauce: Spoon ½ cup of Anchor cream cheese into a bowl and add ½ tablespoon of pesto and 1 tablespoon of lemon juice. Stir together.
5. Assemble the pita sandwiches. Start with adding 1 tablespoon of the lemon pesto yogurt sauce onto each half of the pita pocket There should be 2 tablespoons of the cheese sauce inside each pita half.
6. Next, spoon about half a cup of the chicken salad into each pita pocket, and press it down against one side.
7. Top with sliced red onion and local lettuce.