For sauce and marinade, combine soy sauce, raisins and broth in small saucepan. Heat to boiling. Remove from heat and cool. Pour one-half of mixture over spatchcock breasts that have been divided in half and arranged in shallow pan. Allow to stand for several hours or overnight in refrigerator; turn once or twice. Return remaining sauce to boiling and reduce to one-third; set aside.

To prepare stuffing, purée and confit, combine all ingredients for stuffing and set aside. Cook potatoes in boiling water until soft enough to mash with a fork. Drain and mash; set aside. In shallow pan, drizzle sweet pepper strips with oil and sprinkle with garlic and thyme. Then bake at 250ºF for 30 minutes or until soft and pliable. Remove from oven and cool. Remove skin from each strip and set aside with pan drippings poured over.

To finish, remove spatchcock breasts from marinade and drain thoroughly. Discard used marinade. Divide and fill cavities with stuffing; bake with stuffing side down in 350ºF oven for 8 minutes (170ºF internal temperature).

To serve, reheat potato purée and stir in beans and green onion. Divide and mound on individual serving plates. Arrange 2 halves of chicken breast on top of each. Garnish with 2 small pieces of toast and spoon bell pepper confit over all. Drizzle with reserved soy raisin sauce, lemon and honey. Accompany with shiso sprout and rocket (arugula) salad.

Note:Spatchcock is a spring chicken processed at 3 weeks of age also available as cornfed. Available fresh all year.


Soy Raisin Sauce and Marinade

  • 1/3 Cup soy sauce
  • 11/4 Cups California raisins
  • 1 Cup chicken broth
  • 10 spatchcock* breasts (3 to 4 ounces each)



  • 11/2 Ounces walnuts, chopped
  • 2 Tablespoons butter
  • 6 Tablespoons California raisins

Potato Purée and Confit

  • 11/2 Pounds potatoes
  • 2 red bell peppers, seeded and cut in strips
  • Olive oil
  • Minced garlic
  • Fresh thyme leaves
  • 5 fluid ounces Japanese beans, cooked and shelled
  • 1 spring onion, chopped
  • 1 small loaf French bread, cut in very thin slices and toasted
  • 1 lemon
  • 1 Tablespoon honey

Nutrition Facts Per Serving

Calories 480 (Calories from Fat 19%); Total Fat 10 ( Saturated Fat 3; Trans Fat <1; ); Cholesterol 80; Sodium 960; Potassium 900; Total Carbohydrate 61; Dietary Fiber 5; Sugars 23; Protein 35; Calcium 85; Iron 4;

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California Raisins are naturally sweet, no added sugar!