Chicken breasts stuffed with hummus

One 10 ounce box frozen chopped spinach, thawed and wrung out
2/3 cup hummus
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cup panko which is a Japanese bread crumb which I like better than other types.
4 Tablespoons butter
Preheat the oven to 350F In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper

Season the chicken with salt and place one quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture, Using toothpicks, close the open sides

Place the flour in a wide shallow bowl and season with salt and pepper. Beat the egg in another bowl and place the panko in another bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.

In a large skillet, heat the butter over medium high heat until the foaming stops Add the ckicken and cook, turning once and adjusting the heat as necessary until golden, 3-4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces