Wednesday, March 9, 2016

Baked Bacon-Wrapped Chicken

I am not that much of a big fan of bacon.  It was banned in my mother's house.  The first I ever heard or saw of bacon was at a breakfast buffet at the Manila Hotel.  I remember it clearly, like it was yesterday.  I was 9 or 10, it was during summer break, and my father said it would be fun.  It would have been fun, except that my parents argued.  About what you may wonder?  Well, the buffet then was basic with pancakes, garlic rice, hash brown, bread and various deli meats (hotdogs, ham, that sort of thing), and bacon, which I wanted to try.  My parents disagreed - in the end my mom won and no bacon for me.

Fast forward to college and someone asked me to the Saisaki Eat-All-You-Can Tempura.  My companion, in addition to the tempura, ordered the bacon-wrapped kani (Kani Bacon Maki, if I remember correctly).  That was my first taste of bacon, and I liked it!

Still I did not eat much of it because I did not like the fatty part (yes, thanks to my mom, I do not like the fat part of pork!) but when I could find lean bacon, I indulged.

Well, recently hubby brought back a lot of bacon after his gig in the province.  At first I was excited, until I saw that there was little meat and a whole lot of fat!  That put me off, but I trimmed most of the fat away and ended up with just enough to wrap some chicken livers...

12 pieces of chicken livers (cleaned, trimmed, patted dry)
6 pieces bacon, sliced in half

Wrap the liver in bacon and secure with toothpicks.  Arrange on a Pyrex dish and bake in a preheated 375F oven for about 15 to 20 minutes (depending on the size of the livers), until a tester comes out clean and no blood comes out of the liver.

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