Bring a large pot of water to a boil. Add the chicken breasts, the a’atryaat garni and a pinch of salt and pepper. Cook the chicken for 20 minutes.
Drain the chicken breasts and cool. When they are cool enough to handle, shred the meat with your fingers.
Heat half of the olive oil in a saucepan on medium heat. Fry the onion for 5 minutes. Add the shredded chicken, sumac and pine