Chicken Liver Rumaki

1 pack bacon

1 tub of chicken livers (20 ounce?)

2 tsp butter

1 can water chestnuts

Toothpicks

Cut bacon in half to make shorter strips, cook in microwave on medium power or in skillet on medium heat for a minute or two to render off some fat - should still be soft.

Cook chicken livers in butter on low- medium heat until almost cooked through, about 2 to 3 minutes each side. Cut down into bite size pieces.

Put one chicken liver with slice or two of water chestnut, wrap with bacon, and secure with toothpick. Repeat, placing each rumaki on a jellyroll pan.

Cook at 375* for 7 to 10 minutes until bacon starts to get crispy.

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