Proscuitto-wrapped chicken breasts are complemented by warm grilled figs and a balsamic fig sauce.
Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper, and oil. Pour into a large, shallow nonreactive dish.
Add chicken breasts, lemon slices, and 3 rosemary sprigs to dish with marinade. Cover; refrigerate 3 hours or up to overnight, turning chicken occasionally.
Brush grill with oil. Preheat grill to medium hot. Just before cooking chicken, oil grill again. Grill chicken until juices run clear, 3 to 5 minutes per side; set aside.
Grill whole figs on coolest part of grill until soft and warm, 3 to 6 minutes. Grill bread until browned on both sides.
Wrap prosciutto loosely around each chicken breast. Arrange on a platter. Garnish with rosemary and serve with Balsamic Fig Sauce, figs, and bread.