Slice the chicken breasts into thin medallions. (Each breast should yield 6-8 medallions)
Heat the olive oil in a skillet and slightly brown the chicken, adding salt and pepper.
Remove the chicken and set aside on a warming plate.
Pulp the onion, garlic, and cherry pepper in a food processor. Do not mince, leave chunky.
Add the pulped vegetables to the skillet and cook on a low heat for 20 minutes.
Add wine to the skillet and bring to a simmer over low heat for 10 minutes, letting the alcohol burn away.
Add the tomatoes and crushed red pepper flakes. Stir the ingredients and let simmer for another 20 minutes.
Add the chicken back to the skillet and coat with the sauce. Roughly tear the basil leaves and sprinkle on top of the sauce. Cover and cook for 10 more minutes.
Serve over pasta or rice.