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Chicken Livers with Bacon

CHEF TAMMY

"If you like the tang of mustard and the saltiness of olives you'll love these little bites. Great as a snack or party appetizer."
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Ingredients

30 m servings 272 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the mustard and olives. Dip each chicken liver in the mustard mixture, then wrap with a slice of bacon. Secure bacon with toothpicks. Arrange the livers in a single layer in a baking dish.
  3. Bake for about 20 minutes in the preheated oven, or until livers are firm and bacon is browned.

Nutrition Facts


Per Serving: 272 calories; 17.8 g fat; 3.7 g carbohydrates; 24 g protein; 289 mg cholesterol; 1266 mg sodium. Full nutrition

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Reviews

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I use green olives with pimento, instead of black olives....yummy! now to figure out how NOT to make the oven a mess, while cooking these.

Dont like Liver....but I used smoked oysters.....and it was delish

My initial reaction was dislike, the chicken liver has a very soft texture when hot(but I loved them cold). The mustard and olive recipe is messy, and didn't coat well. Needed extra time cooking...

I did not use the olives. Perfect. Also made bacon wrapped little smokies and bacon wrapped water chestnuts. Kept them all warm in a crockpot separated by foil. Very few of any of them remai...