Florentine Prosciutto Wrapped Chicken

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1 box frozen spinach, defrosted

3 tablespoons pine nuts

1/2 cup ricotta cheese

1/4 cup grated Parmigiano-Reggiano

2 cloves garlic, grated or finely chopped

Salt and freshly ground black pepper

A few grates nutmeg

6 chicken breasts

6 slices prosciutto di Parma, 1/3 pound

3 to 4 tablespoons extra-virgin olive oil