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Chicken Livers Royale

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"!

4 ServingsPrep: 20 min. Bake: 25 min.

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

2 of 2

Chicken Livers Royale (continued)

Directions (continued)

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.

Nutrition 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.