3 teaspoons uncooked dry bread crumbs
1 cup melted butter
4 tablespoons all-purpose flour
2 cloves garlic, minced
1 red onion, chopped
In a large bowl, mix together bread crumbs, melted butter, flour, garlic, and onion; transfer to a large bowl. Stir in 2 teaspoons salt and 2 teaspoons dried marjoram. Sprinkle remaining ingredients onto bread.
Deflate the bread mixture with a fork or knife, and roll into 1 inch balls. Roll the balls in remaining marinade.
Heat oil in large nonstick skillet over medium heat. Fry garlic, red onion, and onion until light brown. Remove from skillet. Pour marinade over salami while still in brown. Cook 2 minutes, stirring occasionally. Remove garlic ball from skillet, and roll in flour over salami. Heat oil in remaining skillet over medium heat. Fry garlic, red onion, and onion until golden brown. Rotate chicken and salami and cook until juices run clear, about 8 minutes.
Remove chicken and salt from skillet. Brush chicken with hot lemon juice, and spoon over salami. Continue cooking 5 minutes, stirring frequently. Roll salami into 8 thick slices. Spread the marinade over salami.
Return chicken and salami to skillet over medium heat. Cover chicken tightly with foil, and simmer, turning once, for 5 minutes. Remove foil, but brown the outside.
Return salami to tins. Repeat with remaining salami and chicken. Cover, and simmer uncovered for 5 minutes. Sprinkle with bread crumbs. Remove salami, and roll in flour.