Peachy Prosciutto Chicken with Creamy Burrata & Basil

Ingredients

• 1 teaspoon black pepper
• 1/4 cup dry white wine, such as Pinot Grigio
• 4 teaspoons fig preserves
• 1 tablespoon salted butter
• 4 garlic cloves, smashed
• 1 teaspoon kosher salt
• 2 peaches, cut into 12 wedges
• 2 small shallots, halved
• 8 thin slices prosciutto
• 2 tablespoons fresh thyme leaves
• 2 tablespoons extra virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 balls burrata cheese, at room temperature
• cooked orzo, for serving
• 1/2 cup fresh basil leaves
• 4 chicken cutlets
• 1/2 cup balsamic vinegar