Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large skillet, heat tomatoes, tomato paste, Italian seasoning and garlic powder to a simmer over medium heat, breaking up tomatoes with side of spoon; reduce heat to medium-low and simmer 8 minutes or until slightly thickened, stirring occasionally.
In wide, shallow dish, whisk flour and pepper. In separate wide, shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third wide, shallow dish.
In large skillet, heat oil over medium-high heat. Dip chicken in flour mixture, then in eggs, allowing excess to drip off, then in breadcrumb mixture, patting lightly so breadcrumb mixture adheres; add chicken to skillet and cook 5 minutes or until golden brown, turning once halfway through cooking. Transfer chicken to prepared pan.
Top chicken with provolone cheese and ham; bake 10 minutes, adding rolls, cut side up, to pan after 7 minutes. Top bottom halves of rolls with tomato sauce, chicken and pepper rings; remove top halves of rolls from pan. Bake sandwiches 3 minutes or until internal temperature of chicken reaches 165° and cheese is melted. Top chicken with basil, Parmesan cheese, if desired, and top halves of buns. Makes 4 sandwiches.
