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Place chicken between 2 sheets of heavy-duty plastic wrap;
flatten to 1/8 in. thickness, using a meat mallet or rolling pin.
Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Combine spinach,
Gruyere cheese, salt, pepper, nutmeg, and shape into 4 balls,
and place in center of chicken pieces. Fold chicken over balls.
Roll each pastry sheet into a 12 in square. Cut a 1 in. strip from
each sheet. Set strips aside. Cut sheets in half, making 4 (6 x 5
1/2 in) rectangles. Place chicken in center of each rectangle, fold
pastry over chicken. Combine egg and water, stirring well; brush
on edges of pastry, and pinch seams to seal. Place bundles,
seam side down, in a lightly greased 15 x 10 in jellyroll pan.
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Cut decorative shapes from reserved pastry strips. Brush back of
cutouts with egg mixture, and arrange on bundles. Chill bundles
and remaining egg mixture 1 hour. Brush with egg mixture, and
bake at 400 for 20 to 25 minutes or until golden. Cook whipping
cream and cheese in a small heavy saucepan over low heat,
stirring constantly, until smooth. Spoon onto serving plates, and
top with bundles. Serve immediately. Yield 4 servings.
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