Prepare mustard sauce; cover and refrigerate.
Cut chicken livers into quarters (you should have 16 to 18 pieces).
Rinse and drain well on paper towels.
Sprinkle with lemon pepper and set aside.
Allow 1 strip bacon for 2 liver pieces.
Arrange half the bacon on a nonmetallic rack or on paper towels in a 7 by 11 inch baking dish.
Cover with a paper towel.
Microwave on HIGH (100%) for 2 1/2 to 3 minutes or until limply cooked.
Repeat with remaining bacon strips.
Cut each strip in half crosswise.
Wrap a piece of liver in each bacon piece; secure with a wooden pick. (At this point you may cover and refrigerate until next day.)
To cook, arrange half the liver bundles on a nonmetallic rack in a 7 by 11 inch baking dish.
Cover with wax paper.
Microwave on HIGH (100%) for 2 to 2 1/2 minutes (turning pieces over after 1 minute) or until bacon is crisp and liver is tender but still slightly pink inside.
Let stand, covered, for 2 minutes.
Repeat with remaining liver bundles.
Pass liver bundles with mustard sauce for dipping.
Makes about 1 1/2 dozen appetizers.
Mustard sauce.
In a small bowl, stir together 1/4 cup prepared tartar sauce and 1 tablespoon each Dijon mustard, milk, and chopped green onion top.