Heat the oven to 375 degrees F.
Brush the chicken breasts all over with the olive oil and season to taste with the salt and pepper.
Place the chicken on a sheet pan and roast until cooked through, about 20 minutes.
Place the hot chicken breasts immediately in a shallow bowl and cover with plastic wrap.
Let the chicken steam for about 20 minutes (this makes the chicken very tender).
Cut the chicken into 1/2-inch cubes and set aside.
In a medium skillet, heat the butter and maple syrup over medium-high heat and cook the pear, tossing often, until tender but still firm, 2 to 3 minutes.
Thread wooden or bamboo cocktail skewers, alternating the pear, chicken, bell pepper and basil leaves; serve.