Preheat the oven to 425°F and toss the bread cubes with the oil. Place the cubes on a baking sheet. When the oven is heated, bake the bread cubes for 8-10 minutes until lightly browned. Remove from oven and let cool. 

In a large skillet, melt the butter over medium. Add the diced carrot, celery, and shallot with a pinch of salt and cook until the vegetables are softened. Remove the skillet from the heat and add the vegetables to a large bowl. Add the toasted bread and water and stir to combine. Season with salt and pepper. Set the stuffing aside while you prepare the chicken. 

Cut each breast lengthwise into two pieces. Grab one piece and place between two sheets of plastic wrap. Pound the chicken until you have a thin cutlet. Repeat with remaining chicken. 

Take one chicken cutlet and place it on a work surface. Spread ¼ of the stuffing evenly over the full length of the chicken breast. Spread 1 - 1.5 tablespoons of wild lingonberry sauce over the stuffing. Take the bottom of the cutlet and roll it up, continuing all the way to the top. Layer 3 overlapping slices of prosciutto onto your work surface. Place the rolled chicken cutlet at the bottom and roll up. Secure the wrapped chicken with kitchen twine. Repeat with remaining cutlets. 

Place the roulades in a large parchment-lined skillet. Bake for 25 minutes or until the prosciutto has darkened in color and the chicken is cooked through. Let the roulades cool for 5 minutes. Remove the kitchen twine and slice into ½-inch pieces. Serve immediately with extra wild lingonberry sauce.