Stuffed Spring Chicken Halves

4 chicken halves (2 whole, cut into 2 halves)
2 cups ricotta cheese
1/2 cup grated romano cheese
1 cup chopped fresh spinach leaves
1/2 cup golden raisins
2 cloves garlic, minced
1/2 cup chopped fresh parsley
2 eggs, beaten

Basting Mixture:
mix in bowl
1/4 cup olive oil
1 sprig rosemary
pinch salt
pinch pepper
1 lb. spinach leaves
1 lb. asparagus, blanched
1 pint cherry tomatoes

Place chicken on work surface, skin side up. In a medium bowl. Combine ricotta, romano, spinach, raisins, garlic, parsley and eggs. Mix well. Stuff each chicken under the skin with mixture, dividing evenly. Brush each chicken with basting mixture. Roast in 350 degree oven for 1 1/4 hours. Place each half on bed of spinach leaves. Surround with asparagus spears and cherry tomatoes. Cut in half.