Chop the garlic and sauté in olive oil, then add the spinach. Season with salt and pepper, remove off the heat and mix with the ricotta, egg and nutmeg. Heat a pan with a drop of olive oil and seal the chicken breasts on both sides, keep on medium heat and continue until almost cooked through. Using a sharp knife, cut open the breast lengthwise and fill with the ricotta stuffing. Finish off cooking in the oven, remove and then allow to rest. In a processor, blend together the basil, almonds, parmesan, chili and then pour in the olive oil to form a pesto. Mix with the cooked quinoa and serve with the stuffed chicken.