Preheat oven to 450F.
Line a baking sheet with aluminum foil. Fit a roasting rack inside the baking sheet.
In a medium size bowl, combine chicken breast cubes, teriyaki sauce, white wine, salt and pepper. Cover and let marinate in the fridge for 30 minutes.
Wrap a bacon strip around each chicken breast piece, placing a basil leaf in between. Thread bacon wrapped chicken breast pieces onto the skewers, 2 pieces per skewer. Leave at least half an inch space between the pieces. If using longer skewer, you may have more pieces per skewer.
Bake the chicken breasts kebabs for 20-30 minutes, until they reach an internal temperature of 165 degrees F, flipping several times during baking.
During the last minutes of baking, switch the oven to broil and broil the chicken breast kebabs 1-2 minutes on each side, to crisp up the bacon.
Garnish with chopped fresh basil and serve immediately. You may serve the dish as is, or with warmed up teriyaki sauce.