2 cups raisins
1 tablespoon onion powder
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon Worcestershire sauce
1 (4.5 ounce) can diced celery
1 tablespoon chopped garlic
1 teaspoon dried basil
2 teaspoons dried rosemary
Place the raisins into a shallow dish or bowl and set aside. Apply the onion powder, cream of chicken soup, Worcestershire sauce, celery salt, garlic powder and basil. Mix well. Trim the stems and brown the skins.
Cut the skin side of the chicken about 3 inches long. Place skin side up in the bottom of a large saucepan and flatten with a glass or metal spoon. Cover with a large pan drizzled with water. Place the radishes in the saucepan. Stir the chicken with the onions, celery, garlic and basil. Cook on medium heat for about 30 minutes, turning it over every minute until chicken is no longer pink and juices run clear.
Remove the chicken from the saucepan and set aside. Remove the raisins and the juices from the chicken. Stir lightly in the breadcrumbs and pour over the chicken. Sprinkle with crushed basil and serve hot.