Spinach Stuffed Chicken in Puff Pastry

4 chicken breast halves, skinned and boned
Salt and freshly ground pepper to sprinkle on chicken
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¾ cup shredded Swiss cheese
½ cup finely chopped cooked ham
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Dash of ground nutmeg
1 (17¼-ounce) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten
1 teaspoon water

Preheat oven to 400º F.

Place chicken between 2 sheets of waxed paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper; set aside.

Combine spinach and next 5 ingredients; shape into 4 balls, placing 1 ball in center of each chicken breast. Fold chicken over spinach.

Roll each sheet of puff pastry into a 12-inch square. Cut a 1-inch strip from side of each sheet, setting aside for garnish. Cut each sheet in half, making 4 (5½ x 6-inch) rectangles.

Place stuffed chicken breasts in center of pastry rectangles; fold sides over chicken. Combine egg and water; brush on pastry seams, pinching to seal. Place seam side down on a lightly greased 15 x 10-inch jelly roll pan.

Cut decorative stems and leaves of desired shapes from reserved pastry strips. Brush back of cutouts with egg mixture, and arrange on chicken bundles. Chill bundles and remaining egg mixture 1 hour. Brush bundles with egg mixture; bake at 400º F for 20 to 25 minutes, or until golden brown. Yield: 4 servings.