INGREDIENTS

  • 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

Procedure

01

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.

02

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.

03

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.

What do you think about our recipe? Do you love it?