Jalapeño Popper Stuffed Chicken (Print Version)

# Ingredients:

01 - 2 chicken breasts (220g/7oz each), skinless, boneless.
02 - ¼ teaspoon cooking/kosher salt.
03 - ½ teaspoon smoked paprika.
04 - 1 tablespoon extra-virgin olive oil.
05 - 60g/2oz cream cheese.
06 - ½ cup mozzarella cheese, shredded.
07 - ¼ cup parmesan, finely shredded.
08 - 2 jalapeños, deseeded and finely diced.
09 - ½ teaspoon garlic powder.
10 - ½ teaspoon black pepper.
11 - ½ teaspoon cooking/kosher salt.

# Instructions:

01 - Preheat oven to 180°C/350°F. Cut pockets in chicken breasts on folded side.
02 - Soften cream cheese in microwave. Mix with other stuffing ingredients.
03 - Fill chicken pockets and seal with toothpicks. Season outside with paprika and salt.
04 - Sear in oiled skillet 2 minutes per side. Bake 15 minutes until 67°C/155°F internal temperature.
05 - Rest chicken 5 minutes before serving.

# Notes:

01 - Not very spicy despite jalapeños.
02 - Can substitute bell peppers for no heat.
03 - Keeps 3 days in fridge.

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