Chicken Livers with Bacon

Chicken Livers with Bacon

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"If you like the tang of mustard and the saltiness of olives you'll love these little bites. Great as a snack or party appetizer."
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30 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 289 mg
  • 96%
  • Sodium:
  • 1266 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the mustard and olives. Dip each chicken liver in the mustard mixture, then wrap with a slice of bacon. Secure bacon with toothpicks. Arrange the livers in a single layer in a baking dish.
  3. Bake for about 20 minutes in the preheated oven, or until livers are firm and bacon is browned.


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I use green olives with pimento, instead of black olives....yummy! now to figure out how NOT to make the oven a mess, while cooking these.

Dont like Liver....but I used smoked oysters.....and it was delish

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