Baked Chicken Livers 3 ways
BAKED CHICKEN LIVERS 3 WAYS
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|1 pkg||chicken livers|
|1 lb||bacon slices cut in half|
|1/4 c||brown sugar|
|1 can(s)||sliced water chest nuts|
|1/2 c||teriyaki sauce|
|1 c||baking mix|
|2 tsp||poultry seasoning|
|salt and peper to taste|
|cookig spray and toothpicks|
rinse the chicken livers under cold running water and dry on paper towels.
#1 (Rumaki style) Wrap each chicken liver and water chestnut slice together with a half of slice of bacon and put a tooth pick in it to hold it together. place in the teriyaki sauce to marinade while you bring the oven up to 350. spray a cookie sheet with nonstick spray and bake for 30 minutes
#2 wrap each chicken liver in a 1/2 slice of bacon and then roll in brown sugar. Place on a cookie sheet sprayed with nonstick cooking spray, and cook in 350 oven for 1/2 an hour.
#3 combine the baking mix and the poultry seasoning in a plastic bag and shake to coat the chicken livers. Cook on a cookie sheet sprayed with nonstick cooking spray for 39 minutes. Salt and pepper to taste. These are good with chicken gravy or just as they are.