Preheat the oven to 180C/350F degrees
Lightly spray a large baking dish
In a medium bowl, add ricotta cheese, spinach, nutmeg, salt and pepper. Mix well.
In a shallow dish beat the 2 eggs.
In another shallow dish, mix the almond flour, parmesan and oregano.
Spread the filling over the chicken cutlets and roll up.
Dip the rolled chicken into the beaten egg, then into the almond mixture.
Place the chicken into the baking dish and cook for 25 minutes. For an extra golden colour, give the chicken a light spray of oil before going into the oven.
Remove the chicken from the oven and spoon the marinara sauce over the chicken.
Top with the cheese slices and return to the oven for another 5 minutes.
Serve with shredded fresh basil over the chicken.