Preheat the oven to 220°C, gas mark 7.
Place the potatoes with the bashed garlic and olives into a medium baking dish and tuck in the lemon slices, season and roast in the pre-heated oven for 15-20 minutes until the potatoes are starting to colour.
Meanwhile, heat the stock and dot the butter reserved from the potatoes over the chicken breasts then wrap each one with 3 slices of the prosciutto.
Place the wrapped chicken breasts into the baking dish, pour the stock over the potatoes and roast for a further 20 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat.
Cook the green beans according to the pack instructions.