In pan over medium to high heat, sauté sweetbreads in 1 tablespoon butter until golden brown. Season with salt and pepper. Deglaze pan with brandy and reduce until sweetbreads are nicely glazed. Then add raisins. Let cool and add parsley. Lay chicken breast flat, skin side down, and make a pocket in the breast by slicing horizontally. Be sure not to slice through the breast. Fill pocket with cooled sweetbread mixture. Tie or skewer opening with toothpick to close. In sautépan, over medium heat, with remaining 1 tablespoon of butter, cook chicken, skin side down, until skin is crispy. Finish cooking in oven at 375°F for 8 to 10 minutes. Remove from oven and let rest for 5 minutes before slicing. Remove string or skewers.

Sauce Verjus

In roasting pan, roast chicken bones with mirepoix. Add garlic bulb, thyme, rosemary and cracked black pepper. Deglaze with white wine and 1 cup of verjus. Cover bones with water and let reduce to a nice brown stock. Strain. Crush green grapes into a blender with 1/2 cup of verjus. Strain and add to the sauce. Let reduce until smooth consistency.


Melt butter in water, over medium heat; add sugar and carrots. Let caramelize until tender. Season with salt and pepper.

To Assemble

Slice chicken breast and arrange on slices of glazed carrots. Spoon sauce verjus around plate and garnish with golden raisins.


  • 31/2 Ounces sweetbreads, blanched, cleaned and cut into 1/2-inch pieces
  • 2 Tablespoons butter, divided
  • Fleu de sel
  • Pepper
  • 2 Tablespoons brandy
  • 1/2 Cup California raisins
  • 1 Tablespoon chopped parsley
  • 2 chicken breasts (6 ounces each), boneless with skin on


Sauce Verjus

  • Bones from 1 whole chicken
  • Mirepoix (1/2 c diced onion, 1/4 c diced carrot, 1/4 c diced celery)
  • 1 garlic bulb
  • 1 Tablespoon thyme
  • 1 Tablespoon rosemary
  • 1 Tablespoon cracked black pepper
  • 1/2 Cup white wine
  • 11/2 Cups verjus, divided
  • 1 Cup green grapes


  • 1/4 Cup (2 ounces) butter
  • 2 Tablespoons water
  • 1 Tablespoon sugar
  • 1 large carrot, sliced
  • Salt and pepper; to taste

Nutrition Facts Per Serving

Calories 560 (Calories from Fat 46%); Total Fat 28 ( Saturated Fat 14; Trans Fat 0; ); Cholesterol 215; Sodium 270; Potassium 734; Total Carbohydrate 35; Dietary Fiber 3; Sugars 31; Protein 33; Calcium 94; Iron 5;

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Chicken Breasts with California Raisins and Oranges

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.