In food processor, combine parsley, 2 tbs wine, oil, garlic and lemon juice; process until smooth. Place chicken cutlets on flat surface. Spread each cutlet with 1 tbs parsley mixture. Top each with 2 to 3 basil leaves and 1 slice cheese. Roll up cutlet from narrow end. Secure with wooden picks. Spray large skillet with non-stick cooking spray. Heat over medium heat.
Add chicken rolls and cook 2 to 3 minutes or until well browned on all sides. Reduce heat to low. In glass measuring cup, combine water and remaining wine. Add 1/2 cup wine mixture to skillet.
Cover and cook 7 to 10 minutes, turning once and adding additional liquid if necessary. Remove chicken rolls to cutting board. Remove and discard wooden picks. Cut each roll into 8 slices. Serve each slice with a decorative wooden pick.
Makes 32 servings.
Cajun Country -- New Iberia, Louisiana