Heat the olive oil and 40g butter in a large non-stick frying pan. Add the sliced garlic and cook over medium low heat for 2 minutes to allow the garlic flavour to infuse. Remove the garlic and discard.
Slice the Sadia Chicken Breasts in half to flatten, add to the frying pan and cook for 3-4 minutes each side, until cooked through. Transfer to a plate and allow the cooked chicken to cool.
Roughly chop the cold chicken and place the pieces in the bowl of a food processor. Add the labneh, spring onion, butter, orange zest, orange juice and dill. Pulse until blended but still chunky. Season with salt and pepper. Transfer to a serving bowl and serve with crackers or on wedges of thinly sliced toasted bread.