Saturday, January 29, 2011

Bacon Wrapped Chicken Livers

Bacon Wrapped Chicken Livers 
(drizzled with a balsamic reduction and Goat Cheese)

1 lb Chicken Livers
1 cup seasoned bread crumb
1 egg, beaten
dash salt
1 lb bacon
frying oil
salt, to season

Directions:  Rinse chicken livers, drain.  Add bread crumbs to dish.  Add beaten egg and salt to bowl, add Chicken Livers and mix.  Slice bacon strips in half.  Roll each piece of Chicken liver into bread crumb, then wrap 1/2 piece bacon strip around chicken liver.  Fry in frying pan in oil on medium heat until brown, then flip and brown opposite side.  Place on paper towel to drain excess oil.  Serve on bed of rice or just as an appetizer on toothpicks.  Drizzle with Balsamic Reduction Sauce then Garnish with Goat Cheese and sliced Scallions.

Garnish: Goat Cheese and Sliced scallions

Balsamic Reduction:
1/2 c Balsamic Vinegar
2 Tbs Brown Sugar
1 Tbs onion, chopped
1 garlic clove, chopped
( In small saucepan, add all ingredients.  Simmer on low until onion is cooked and soft.  Add to blender and puree until smooth texture.  Return to saucepan and continue to simmer until sauce is thick.  (Liquid should be about, cut in half)  Recipe will yield approx. 1/4 cup.  Recipe can also be doubled and used on chicken, pork or fish.


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