Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
Trim and chop spinach; place in a large nonstick skillet over medium-high heat. Add water and next 3 ingredients; bring to a boil. Cook 7 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in tomato bits, pine nuts, and 1/4 teaspoon basil.
Divide spinach mixture evenly among chicken breast halves, spooning mixture onto center of each half. Roll chicken up lengthwise, tucking ends under; secure chicken with wooden picks.
Coat skillet with cooking spray. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add wine and remaining 1/4 teaspoon basil; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a serving platter, and remove wooden picks. Spoon pan drippings over chicken.