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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!

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MA HIKER March 18, 2007
Sicilian Lemon Chicken With Raisin-Tomato Sauce