In a large skillet, over medium heat, sauté onion, pepper and garlic in olive oil until onion and pepper are starting to become tender but are still somewhat firm. Stir in chicken broth, rosemary and smoked paprika. Add chopped tomatoes and chicken and simmer 2 minutes. Dissolve the flour in the cream and slowly add it to the tomato mixture. Cook 1or 2 minutes to thicken sauce. Remove from heat and fold in basil and cheese. Unroll phyllo dough. Remove single sheet and brush with butter. Fold sheet in half. Remove another sheet, brush with butter. Fold in half and crisscross 1st sheet. Repeat 1 move time, pivot remaining sheet as you layer. Gently press into 4 inch crocks. Repeat with remaining phyllo and butter. Fill crocks with chicken mixture and fold overhanging phyllo over top, brushing with butter after each fold. (Brush tops of crocks with butter) Bake at 350 degrees for 30 to 35 minutes or until tops are golden brown. Remove from oven and garnish with tomatoes and fresh basil. Makes 6 crocks. Variation: The phyllo in the crocks may be left open and fanned to create a much more delicate look. Crocks will have to be monitored more closely and covered so the phyllo doesn’t brown too quickly.