Preheat oven to 375°F (190°C).
Heat 1 tbsp olive oil in skillet; sauté garlic and spinach for 3 minutes until wilted.
Stir spinach with vegan cheese, salt, pepper, and lemon juice.
Slice vegan chicken breasts lengthwise to create pockets.
Stuff each with spinach mixture.
Wrap each breast with vegan prosciutto; secure with toothpicks.
Heat 2 tbsp olive oil in skillet; sear stuffed breasts 2 minutes per side until golden.
Transfer to baking dish; bake 20 minutes until heated through.
Rest 5 minutes, then slice and serve.
