Spicy Rumaki [Chicken Livers]

2 lb Chicken livers
1 lb thin sliced bacon
1 can sliced water chestnuts
1 Tab olive oil
3 Tab Chef Zachary's blackening spice [or substitute any spice rub]
1 box firm round tooth picks

Trim chicken livers of organs. Place livers in bowl, with olive oil and Chef Zachary's blackening spice and mix. Drain water off of chestnuts. Take one strip of bacon and cut in halve. Take one liver, one chestnut slice and wrap the 1/2 slice of bacon around it, then stick toothpick through it. Note if bacon is long, then cut into 3 slices. Place finish product on sheet pan and bake at 400 degrees for 8 minutes or till bacon is brown.

From: Chef Zachary's Gourmet Blended Spice [archive.org]