adapted from Simple Weeknight Favorites by America's Test Kitchen
4 Tbsp unsalted butter, softened
1/4 cup pitted mixed olives, chipped fine
2 Tbsp minced fresh sage
4 (6 oz.) boneless, skinless chicken breasts, trimmed, salt and pepper (I used two.)
8 thin slices prosciutto (I used 6 as the slices weren't all long enough to wrap around the chicken.)
2 Tbsp olive oil
3 garlic cloves, sliced thin
1 pound green beans, trimmed (I used 1/2 pound.)
1/4 cup water
Preheat oven to 400° F. Combine butter, olives and sage in small bowl and stir with fork until combined.
Pat chicken dry with paper towels and season with salt and pepper (go easy on the salt...olives are salty!!) Spread mixture on top of each chicken breast. (I had some butter left over as I only used two chicken breasts.) Working with one breast at a time, lay two slices of prosciutto on your work surface, slightly overlapped. Lay chicken, buttered side down, in center of slices, fold prosciutto up and around the chicken, then press ends of prosciutto together gently to adhere. Repeat with remaining prosciutto and chicken.
Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, seam side down, and cook until well browned, about 2 minutes per side. Transfer chicken to baking sheet and bake until chicken registers 160°, about 8 minutes. Transfer to platter and tent loosely with aluminum foil.
Reduce heat to medium. Add garlic to skillet and cook until lightly browned, 1 to 2 minutes. Add green beans and toss to combine. Add water and cook, covered, until bean are bright green and tender, 8 to 10 minutes. Uncover and cook until water has evaporated, about 1 minutes. Season with salt and pepper to taste and serve with chicken.