1 medium egg
1 teaspoon white sugar
1 teaspoon balsamic vinegar
1 teaspoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
1/2 cup milk
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup shredded lettuce
Sprinkle egg over pita pockets, and place inside pockets. Secure with a slotted spoon.
Heat 1/2 cup oil in a large saucepan over medium heat. Mix in vinegar, and stir until smooth. Remove pita pockets from pans, and place in oven for 20 minutes.
Stir in tomato soup, milk, cream of mushroom soup, and cheese. Bring to a boil, and simmer for 10 minutes. Mix in chicken and lettuce, and serve.