Sicilian Lemon Chicken with Raisin-Tomato Sauce


Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Prep Time:
45 mins
Cook Time:
40 mins
Total Time:
1 hrs 25 mins
4 servings


  • ¾ cup golden raisins

  • 3 tablespoons extra virgin olive oil

  • 1 medium onion, halved and thinly sliced

  • 1 tablespoon minced garlic

  • 2 tablespoons pine nuts

  • 2 tablespoons chopped black olives

  • 2 bay leaves

  • ¼ teaspoon dried oregano

  • ¼ teaspoon cayenne pepper

  • 1 (15 ounce) can diced tomatoes, drained

  • salt and pepper to taste

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon white sugar

  • 2 tablespoons julienned fresh basil

  • 1 (16 ounce) package angel hair pasta

  • 1 tablespoon extra virgin olive oil

  • 4 (6 ounce) skinless, boneless chicken breast halves

  • 1 lemon, zested and juiced

  • ¼ cup shaved Parmesan cheese

  • 4 sprigs fresh basil


  1. Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.

  2. Heat 3 tablespoons of olive oil in a saucepan 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 occasionally 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 pasta and cook for 8 to 10 minutes or until al dente; drain.

  4. While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on 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 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.

Nutrition Facts (per serving)

823 Calories
23g Fat
99g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 823
% Daily Value *
Total Fat 23g 29%
Saturated Fat 4g 19%
Cholesterol 102mg 34%
Sodium 782mg 34%
Total Carbohydrate 99g 36%
Dietary Fiber 8g 30%
Total Sugars 26g
Protein 57g
Vitamin C 36mg 180%
Calcium 179mg 14%
Iron 8mg 46%
Potassium 1162mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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