|Chicken livers||1 Pound, cut into quarters|
|Sliced water chestnuts||8 Ounce, drained (1 Can)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||2 Tablespoon|
|Dijon style mustard||1 Tablespoon|
Cut bacon slices in half crosswise.
Wrap 1/2 slice bacon around piece of chicken liver and water chestnut slice.
Secure with wooden pick.
Arrange on broiler pan.
Combine soy sauce, brown sugar and mustard in small bowl.
Brush over bacon rolls.
Broil, 6 inches from heat, 15 to 20 minutes or until bacon is crisp and chicken livers are done, turning and brushing with soy sauce mixture occasionally.