Make the Filling
In a medium bowl, combine the cream cheese, chopped spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt. Mix well until creamy and combined.

Prepare the Chicken
Trim visible fat or membranes. If breasts are large, slice lengthwise to create cutlets. Sandwich each cutlet between layers of plastic wrap and gently pound with a meat mallet until thin, taking care not to tear.

Stuff and Shape the Chicken
Spoon 1/4 of the filling into the center of each chicken piece. Roll edges up around the filling, turn seam-side down, and gently squeeze to seal into an oval shape. Repeat for all four pieces.

Chill
Place the stuffed chicken on a cookie sheet and chill for 15 minutes. This helps them hold their shape during cooking.

Prep Breading Station
Beat the eggs in a medium bowl. In another bowl, stir together almond flour, parmesan, parsley, salt, onion powder, and garlic powder.

Coat and Sear
Dip each stuffed chicken piece into the egg, then coat with the breading mixture. Heat olive oil in a nonstick sauté pan over medium heat. Sear each chicken piece until golden brown on all sides.

Bake to Finish
Preheat oven to 375°F (190°C). Transfer browned chicken to a baking dish. Bake for 18–22 minutes, or until the internal temperature reaches 165°F.

Serve
Serve warm with optional keto marinara or alfredo sauce for extra flavor.