Labneh is very simply strained yogurt. When left long enough to drain, it passes from being what is called Greek yogurt to being a solid spreadable cheese-like fermented product. It is found in varying degrees of spreadability in myriad world cuisines, and rightly so, because it pairs well with so many other flavors and ingredients.

This recipe draws upon a very basic dish common in Italy today, which is essentially chicken breast fried in butter and sage. Because of the importance of sweetbreads to the Roman quinto-quarto tradition, a defining characteristic of the cucina romanesca, I had thought of putting this recipe in the historical section of this website, but in the end, it is more in keeping with my interpretations of the culinary material culture, and not a replication from a historical source.