Add chicken broth, 1 crushed garlic clove, peppercorns, and oregano to a saucepan over high heat. Once simmering, add the chicken tenderloins and cover. Cook for 10 minutes. Remove from heat and shred the chicken. Set aside.
Meanwhile: In a separate saucepan, combine all ingredients for the sauce. Cover and cook on low for 15 minutes, stopping often to stir.
Heat a skillet over medium heat. Add all ingredients for the crespelles into a food processor or blender and puree for 20 seconds, or until smooth. Lightly spray the skillet with non-stick cooking spray.
Add 2 tablespoons of crespelle batter to the skillet and swirl to coat the bottom of the skillet. Cook for 30 seconds, then carefully flip. Cook for 15 more seconds and place onto a plate. Cover with a large bowl. Repeat with remaining batter.
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine shredded chicken, italian seasoning, garlic powder, red chili pepper, ricotta, parmesan, and diced tomatoes. Stir to incorporate.
Add 3 tablespoons of mixture to the center of the crespelles and fold in half over the filling. Repeat with remaining crespelles.
Add a ladle full of the sauce to the bottom of an oven safe casserole dish. Line the crespelles atop the sauce. Pour remaining sauce over the crespelles and place into the oven.
Bake for 30 minutes and remove from the oven. Add ½ cup shredded mozzarella cheese and place under the broiler for 4 minutes. Garnish with chopped basil and fire roasted tomatoes.