Recipe by Juenessa
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.
Top Review by MA HIKER
This was wonderful! I don't know how "professional" it looked - I ended up serving it in a large pasta bowl - layering pasta, most the sauce, the sliced chicken and then a little sauce with the lemon zest, parm & basil. I wanted the chicken to be visible. I also used two cans of tomatoes - the one can did not sppear to be enough (well plus my onion was really more on the large size). The lemon zest and raisins made the sauce interesting & delicious. Even my picky 18 yr old son really loved it (didn't tell him about the black olives). I will definitely make this again. It would be lovely made with fresh tomatoes this summer. Thanks for the post!
- 3⁄4 cup golden raisin
- 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
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon cayenne pepper
- 1 (15 ounce) can diced tomatoes, drained
- salt and pepper
- 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) boneless skinless chicken breast halves
- 1 lemon, juice and zest of
- 1⁄4 cup shaved parmesan cheese
- 4 sprigs fresh basil
Directions See How It's Made
- Soak the raisins in warm water until they plump, about 10 minutes.
- Drain and set aside.
- 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.
- 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.
- 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.
- 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.