Sicilian Lemon Chicken with Raisin-Tomato Sauce
13/4 cup golden raisins23 tablespoons extra virgin olive oil
1 mediumonion, halved and thinly sliced
1 tablespoon mincedgarlic52 tablespoons pine nuts62 tablespoons chopped black olives72 bay leaves81/4 teaspoon dried oregano91/4 teaspoon cayenne pepper101 (15 ounce) can diced tomatoes, drained11salt and pepper to taste121 tablespoon balsamic vinegar131 teaspoon white sugar142 tablespoons julienned fresh basil151 (16 ounce) package angel hair pasta161 tablespoon extra virgin olive oil
4 (6 ounce) skinless, bonelesschicken breasthalves181 lemon, zested and juiced191/4 cup shaved Parmesan cheese204 sprigs fresh basil
1.Soak the raisins in warm water until they plump, about 10 minutes. Drain andset aside.2.Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir inthe onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, andcayenne. Cook until the onions have softened and begun to turn golden,about 5 minutes. Stir in the tomatoes and season with salt and pepper; cookfor 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stir-ring occasionally until thickened, about 5 more minutes. Remove the bayleaves, and stir in the julienned basil. Cover and keep warm.3.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to10 minutes or until al dente; drain.4.While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in askillet over medium heat. While the skillet is heating, toss the chicken withthe lemon juice to coat (the lemon zest will be used later). Cook the chickenon both sides until golden brown and the juices run clear, about 15 minutes.Transfer to a warm plate, and allow to rest for about five minutes.5.To serve, slice each chicken breast against the grain into thin slices. Divide thepasta into four wide, shallow bowls. Fan the chicken slices out over top of thepasta, and spoon the tomato sauce over them. Sprinkle with lemon zest,Parmesan cheese, and a sprig of basil to garnish.