• 450g Sadia Chicken Breasts, thawed
  • 1 tablespoon Olive oil
  • 40g Butter
  • 2 cloves Garlic, sliced
  • 150g Fresh labneh balls
  • 4 Spring onions, finely sliced
  • 50g Butter, softened
  • 1 tablespoon Finely grated orange zest
  • ¼ cup Fresh orange juice
  • 1 tablespoon Finely chopped dill
  • 1 Sea salt and freshly ground black pepper
  • 1 Crackers or toasted bread, to serve



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.

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