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Drain Peaches, Reserving Liquid, And Set Aside. Season Chicken With Salt And Pepper To Taste. In A Large Skillet, Heat Oil Over Medium Heat. Add Chicken And Saute For 9 To 10 Minutes, Turning Once, Until Chicken Is No Longer Pink In Center. Remove Chicken From Skillet. Add Bell Pepper To Skillet, Reduce Heat And Saute For 2 Minutes, Stirring, Until Pepper Is Crisp And Tender. Add The Reserved Peach Liquid, Salsa And Orange Juice To The Skillet And Bring All To A Boil, Scraping Up Browned Bits From The Bottom Of The Skillet. Add The Peaches And Stir Until Hot. Add The Chicken. Spoon Sauce And Peaches Over Chicken Until It Is Coated/Glazed, Then Serve.
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