Janice's Bacon Chicken Liver Appetizer

I was at my friend Janice's home over twenty years ago when she brought these out. They were a hit then (everyone wanted the recipe) and have produced the same reaction every time I've made them. Try these and I know you will make them again and again for so many different reasons. When baking you may want to use a broiler pan so the bacon grease can drain off. I've baked them of cookie sheets and they are great, just a little more bacon flavor. Simply drain them before rolling in cheese. These are good cold or warmed over. ENJOY soak toothpicks in water

• Ready In: 1 hr 30 mins
• Serves: 4-6
• Yields: 20-24 appetizers

Ingredients

• 1  lb chicken liver
• 1⁄2 lb bacon
• 1  cup  Italian seasoned breadcrumbs
• 1  cup parmesan cheese

Directions

1. clean chicken livers and cut into good size bites (usually in half).
2. cover chicken livers with bread crumbs.
3. cut bacon strips into sizes that will wrap around liver once with overlap enough to secure to liver with a toothpick.
4. place on baking sheet or broiler pan and bake at 350 until bacon is crisp or to your liking (45 - 60 min).
5. When bacon is to your liking, remove from oven and, while still hot, roll in or sprinkle with parmesan cheese.