Separate the juice from the peach pieces from the can into separate bowls.
Mix amaretto or white wine with the peach juice.
Slice chicken breasts partially in half. Season both sides of chicken with salt and pepper.
Please a piece of bacon and some pesto sauce in each piece of chicken and close.
Fry the chicken in a hot pan with oil for 3 minutes per side. Remove and set aside.
Remove excess oil and then fry garlic and onion powder. Add the bell pepper and fry for 1 minute.
Add the peach juice into the pan. Bring to boil.
Add the chicken, the peach pieces and the small potatoes cut into halves. Add the chopped basil.
Cover with aluminum foil and bake in pre-heated oven at 375 degrees F for 30 minutes until the internal temperature of the chicken is > 165 deg F.
