Combine the cream cheese, spinach, garlic, nutritional yeast, pepper, nutmeg, and salt in a medium bowl and mix well.

Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about twice the size of when you started.

Repeat with the remaining 3 pieces of chicken.

Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll the edges up around it. Turn over and squeeze with your hands until sealed and an oval shape.

Place seam side down in a glass baking dish and repeat with the other 3 pieces of chicken.

Chill the stuffed chicken for 15 minutes.

Beat the eggs in a medium bowl.

Combine the other breading ingredients (except for the olive oil) in a different bowl and stir.

Heat the oil in a medium sized nonstick saute pan.

Preheat the oven to 375 degrees

Dip the stuffed chicken into the egg first, then the breading mix and cook in the saute pan until golden brown on all sides.

Transfer the browned chicken to a baking pan.

Bake in the oven at 375 degrees for 18 - 22 minutes.

Serve with optional “No Sugar Added” marinara sauce like Raos.