Heat oil in a medium sauce pan over medium heat. Add onion, garlic, and crushed red pepper and cook until onion is translucent, about 3 minutes. Add crushed tomatoes with 1/2 cup water swirled in tomato can. Season with oregano, thyme, rosemary, salt and pepper, to taste. Lower heat and simmer for 25-30 minutes, stirring occasionally. Adjust spices to taste.

Cut chicken breasts into flat rounds. Pound to flatten each between plastic wrap to 1/4" thick. Season chicken on both sides with salt and pepper.

Preheat broiler.

Heat olive oil to medium-high in a large skillet. Mix together flour, oregano, thyme, rosemary and garlic powder on a plate. Dredge each piece of chicken in flour and shake off excess. Without crowding the pan, work in batches to fry chicken 3-4 minutes per side until golden brown.

Arrange chicken in a layer in shallow casserole dish. Top evenly with about half of the tomato sauce then spread evenly with smoked mozzarella and fontina cheeses. Broil on high until cheese is melted and starting to brown. Sprinkle fresh basil leaves to garnish and serve with remaining tomato sauce.