Amt    Ingredient
4        chicken breasts
to taste    salt and pepper
as needed    roasted garlic cloves
8 slices    prosciutto, thinly sliced
12        fresh sage leaves
1 cup        Shiitake and crimini mushroom duxelles
1 cup        duck confit
3 tbsp.     olive oil
as needed    marsala glaze
as needed    micro greens

Procedure:
• Preheat convection oven to 350 degrees.
• Pound chicken breasts to ¼-inch thickness; season with salt and pepper and rub with roasted garlic.
• Layer chicken breast with two slices of prosciutto and fresh sage leaves.
• Roll chicken breast up like a jelly roll and wrap in butter-greased foil.
• Bake in oven for about 20 minutes; unwrap and check that the internal temperature is 160°F.

Duck Confit and Wild Mushroom
Duxelles Cake
• Combine equal parts of mushroom and duck confit.
• Form into cakes and pan fry in olive oil.

To serve:
• Arrange saltimbocca on top of cakes, drizzle with Marsala glaze, top with micro greens.