For the stuffed chicken breast in prosciutto coating, cut the chicken breast into a cutlet. Season with salt and pepper.
Top the cutlets with feta cheese and basil leaves and roll up tightly. Place rolled up meat on top of 2 slices of prosciutto. Roll up tightly and place bottom side down in a baking dish.
Wash and halve the cherry tomatoes. Drain the olives. Pour vegetable soup over the roulades in the baking dish.
Sprinkle the tomatoes and olives over the meat and top with rosemary sprigs. Roast the stuffed chicken breast in the oven at 200°C top/bottom heat for about 50 minutes.
Cut half an eggplant into slices. Lightly salt and drizzle with olive oil. Place in a baking dish and add to the oven about 20 minutes before the chicken breast is done roasting.
For the roast potatoes, mix salt with 1 teaspoon of sweet paprika. Peel the potatoes, cut into quarters. Turn the potato pieces in the salt and paprika mixture.
Heat oil in a frying pan and fry potatoes until they float. Remove potatoes from oil and drain on paper towels.
When cooking time is over, remove chicken roulades from oven and cut diagonally into slices about 1.5 cm thick.
Arrange roast potatoes and eggplants on a plate. Place 2 to 3 slices of chicken on top. Arrange with the fried olives and tomatoes.
Instead of fried potatoes, boiled potatoes and a crisp lettuce salad go very well.