Combine the oil, balsamic vinegar, rosemary, garlic, and chilli in a large bowl to create the marinade.
Place chicken, wine, cider vinegar, water, sultanas, pine kernels, lemon zest, and salt in a large saucepan.
Bring the liquid to a boil, then reduce heat and simmer for 15 minutes.
Remove the chicken, lemon, sultanas, and pine kernels from the liquid and add them to the marinade while hot.
Refrigerate and marinate for 12 hours before removing the chicken and garnishes from the oil.
Slice the chicken and serve over green salad garnished with the marinated lemon, sultanas, and pine kernels.