Chicken Cheese Pinwheels

2 cups fresh parsley sprigs, stems removed
1/2 cup plus 2 tbs white wine, divided
1 tbs olive oil
1 clove garlic
1 tsp lemon juice
4 chicken cutlets (about 1 lb), pounded thin
8-10 fresh basil leaves
4 slices Swiss cheese
1/2 cup water

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.

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Cajun Country -- New Iberia, Louisiana