Prep the bread cubes: Cut bread into ¼-inch cubes (a serrated knife works best). Spread on a baking sheet and toast at 250°F for about 30 minutes, until dried out.

Cook the vegetables: In a skillet, melt butter over medium heat. Add onion and celery and cook until softened. Stir in sage, thyme, rosemary, salt, and pepper. Reserve ¼ cup of the mixture for the gravy.

Make the stuffing: In a large bowl, combine toasted bread cubes, remaining vegetable mixture, dried cranberries, parsley, and chicken broth. Stir until bread is evenly moistened, adding more broth as needed.

Prepare the chicken: Butterfly and pound chicken breasts into thin cutlets. Season with salt, pepper, and onion powder. (See my [chicken roulade recipe] for a detailed guide on preparing chicken breasts). 

Assemble roulades: Spread a thin layer of stuffing over each cutlet. Roll tightly. Wrap each with prosciutto (use 2 slices if needed). If not using prosciutto, secure with toothpicks or twine and brush lightly with olive oil. Place seam-side down on a parchment-lined baking sheet.

Bake: Roast at 400°F for 22–25 minutes. To check doneness, slice the largest roulade in half — the chicken should be opaque and juices clear. Rest 5 minutes before slicing.

Make the gravy: In the same skillet used for the vegetables, melt butter and whisk in flour to make a roux. Add the reserved vegetable mixture, then slowly whisk in broth. Simmer 5–8 minutes until thickened. Season with salt and pepper. (Use 1½ cups broth for thicker gravy, 2 cups for thinner.)

Serve: Slice roulades into halves or pinwheels and serve warm with gravy.