Place each breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edge, pound lightly with the flat side of a mallet to form 1/8-inch-thick rectangle. Remove plastic wrap.
Place spinach leaves in a colander and pour the boiling water over to wilt; drain. Spread each chicken breast half with some of the cheese. Arrange 3 spinach leaves on each chicken breast half. Arrange prosciutto slices over spinach, folding, if necessary, to fit.
Place 2 artichoke halves on each chicken breast half. Fold edges in on long sides of chicken. Starting from a short end, roll up into a spiral. Secure well with wooden toothpick.
In a heavy 3-quart saucepan or deep-fat fryer, heat 1-1/4 inches of shortening or cooking oil to 365 degree F. Meanwhile, coat each chicken roll in flour. In a bowl, beat together egg and the 1 tablespoon water. Dip chicken rolls into egg mixture, then into bread crumbs.
Lower chicken rolls into hot shortening or oil with tongs or a slotted spoon. (Or place chicken rolls in fryer basket and carefully lower into hot shortening or oil.) Fry, 2 rolls at a time, for 3 to 4 minutes or until golden and chicken is no longer pink, turning once. Drain well; keep warm.
Meanwhile, in a large skillet, combine whipping cream, wine, chicken bouillon granules,and nutmeg. Bring to boiling over high heat. Reduce heat and simmer, uncovered, for 15 minutes or until thickened and reduced to about 1 cup. Remove from heat; pour over chicken. Makes 4 servings.