Home > Recipes > Chicken Livers Royale

Chicken Livers Royale Recipe

I'm a retired home economics teacher, but my son does most of the cooking around here. As a matter of fact, he created this delightful dish, which is truly "fit for a king"!

[X]

Rate Chicken Livers Royale Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Livers Royale Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1/2 cup seasoned croutons
1 pound chicken livers, cut into bite-size pieces
2 tablespoons 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.

Nutritional Facts 1 serving (1 each) equals 454 calories, 27 g fat (9 g saturated fat), 739 mg cholesterol, 579 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein.

Originally published as Chicken Livers Royale in Country Chicken Cookbook , p73