Chicken Livers Royale Recipe

Ingredients

• 1/2 cup seasoned croutons
• 1 pound chicken livers, cut into bite-size pieces
• 2 tablespoons Crisco® Pure Olive Oil, divided
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 16 pitted ripe olives, halved, optional
• 4 bacon strips, cooked and crumbled
• 1/2 cup spaghetti sauce
• 4 eggs
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Directions

• Coat four individual 10-oz. custard cups or ramekins with cooking spray. Divide croutons among dishes; set aside.
• In a large skillet, saute chicken livers in 1 tablespoon oil for about 8 minutes or until outsides are lightly browned and centers are still slightly pink. Remove with a slotted spoon and place over croutons. Discard drippings from the skillet.
• In same skillet, saute the mushrooms, onion, garlic and olives if desired in remaining oil until vegetables are tender. Remove with a slotted spoon and place over chicken livers. Sprinkle with bacon; top with spaghetti sauce. Break an egg into each dish, then sprinkle with cheese.
• Bake, uncovered, at 325° for 25-30 minutes or until whites are completely set and the yolks begin to thicken. Sprinkle with parsley. Serve immediately. Yield: 4 servings.

Chicken Livers Royale published in Country Chicken Cookbook , p73