Stuffed Chicken Salami

In a bowl, add the eggs and beat them. Add the crushed garlic cloves, the parsley and the mozzarella cheese, mix well and set aside. 

Cut the onion in half then into sticks. 

Cut the red bell pepper into strips. 

Cut the chicken breast into thin filets and place them on a baking plastic bag, one next to the other. Cover them with a piece of plastic wrap and pound them well. 

Remove the plastic, season them with salt to taste and the black pepper, spread the creamy cheese and egg mixture over the filets, add the boiled eggs cut in half. 

Add the sundried tomatoes chopped into strips, the carrot sticks and the bell pepper strips. 

Place these ingredients over the chicken, making sure there’s a distance between them. 

Now roll the baking plastic bag gently, over the filling. 

Wrap it all in plastic wrap, twist the ends, by shaping it into a log, and tie them up with a string. 

Then wrap the whole salami with a string, just like shown in the video. 

Now, transfer it to a large saucepan filled with enough water to cover the whole salami. 

Turn on the heat at medium power and once the water starts to boil, let it cook for 1 hour.

After that, take it to the fridge and let it chill for 3 to 4 hours.

After this indicated time, remove the plastic and the strings, rub sweet paprika to taste all over the salami.

Serve.