Cut chicken into small cubes.
Heat olive oil in a pan, sauté chicken breast until golden brown and done. Season with salt and pepper.
In a small bowl, mix mayonnaise with Philadelphia and season with salt and pepper. Add chicken and lemon juice.
Chop pistachios. Toast both slices of bread and spread with the chicken. Sprinkle pistachios and cranberries over the chicken and season with freshly chopped parsley.