Sicilian Lemon chicken w/ Raisin Tomato Sauce
From Allrecipes.com

Ingredients:

• 3/4 cup golden raisins
• 3 tbsp extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• 1 tbsp minced garlic
• 2 tbsp pine nuts
• 2 tbsp chopped black olives
• 2 bay leaves
• 1/4 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 (15oz) can diced tomatoes, drained
• Salt & pepper to taste
• 1 tbsp balsamic vinegar
• 1 tsp white sugar
• 2 tbsp julienned fresh basil
• 1 (16oz) package angel hair pasta
• 1 tbsp extra virgin olive oil
• 4 (6oz) skinless, boneless chicken breast halves
• 1 lemon zested and juiced
• 1/4 cup shaved Parmesan cheese
• 4 sprigs frehs basil

Directions:

1. Soak the raisins in warm water until they are plump, about 10 minutes. Drain and set aside.
2. Heat 3 tbsp of olive oil in a sauce pan over medium high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook stirring ocasionally until thickened, about 5 more minutes. Remove the bay leaves and stir in the julienned basil. Cover and keep warm.
3. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente; drain.
4. While pasta is cooking, heat the remaining 1 tbsp olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with lemon juice to coat (zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transferto 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 the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, parmesan cheese and a sprig of basil to garnish.