Gluten Free Chicken Salami

Pat-dry the chicken and cut it into small pieces.

Place the chicken, spices, eggs, and flour in a food processor to combine.

Blend until the meat is well grounded.

Add diced cilantro, parsley, and olives.

Mix well with a spoon to combine. *If you blend it, the chicken mixture becomes a greenish color. I prefer to hand-mix it.

Pre-heat a pot filled with water and a strainer and bring to a boil.

Place chicken mixture into the ramekins and fill 3/4 to leave room to rise when cooked.

Cover the cups with parchment paper and wrap tightly with aluminum foil.

Place the cups in the strainer, cover it, and cook for 25 mins.

Check the meat thoroughly for an internal temperature of 165 F.

Remove from cups once cooled and cut it to any size or shape you desire.