Deviled Chicken Livers
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Dijon style mustard||6 Tablespoon|
|Finely chopped green onion||1 Tablespoon, very finely chopped|
|Finely chopped parsley||1 Tablespoon, very finely chopped|
|Garlic||2 Clove (10 gm), pressed or finely chopped|
|Worcestershire sauce||2 Teaspoon|
|Chicken livers||1 Pound|
|Fine dry bread crumbs||1 Cup (16 tbs)|
1. Place butter in a 4-cup glass measure and microwave at Time Cook (power level 10) for 2 to 3 minutes, or until melted. Pour 4 tablespoons of the melted butter into a 13"x 9"x 2" oblong baking dish and set aside. Combine the remaining 4 tablespoons butter with all ingredients, except chicken livers and crumbs. Blend well.
2. Cut the chicken livers in half. Dip the chicken livers first in the mustard mixture, then in the bread crumbs. Arrange in the baking dish containing the melted butter, turning once to coat both sides with butter. Microwave, uncovered, at Time Cook (power level 5) for 7 to 9 minutes, or until done to taste, turning and rearranging once. Do not overcook.