Wrap 1 slice of prosciutto around each chicken breast. Coat chicken in butter; rub in salt and pepper flakes.
Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 4 minutes on each side or until browned. Remove chicken from skillet.
Add broth; heat to boiling. Stir in orzo and lemon peel; return to boiling.
Place chicken over pasta. Sprinkle Parmesan cheese over chicken. Reduce heat to low; cover and simmer 10 minutes.
Stir frozen peas into orzo without disturbing chicken; cover and continue to cook over low heat 4 to 6 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when centre of thickest part is cut (at least 165°F).