Soak the sultanas in warm water until they plump, about 10 minutes. Drain and set aside.
To make the sauce, 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 sultanas, 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 frypan over medium heat. While the frypan 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 into thin slices. Divide the pasta into four 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.