Preheat oven to 180°C/350°F (160°C fan).

Cut pockets into each chicken breast (Note 2), taking care not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.

Stuffing - Microwave the cream cheese for 30 seconds to soften. Mix together with remaining jalapeño popper stuffing ingredients.

Stuff & seal - Stuff inside the chicken pockets, stuffing it all the way in! Then seal each chicken with 2 or 3 toothpicks. If some stuffing is oozing out, that’s a bonus - it’s the best part when it crisps in the pan! Sprinkle both sides of the chicken with the paprika and salt.

Sear - Heat the oil in an oven-proof skillet over medium-high heat. Place the breast smooth-side down, sear for 2 minutes until golden (it won't colour more in the oven). Flip and sear the other side for another 2 minutes.

Bake 15 min - Transfer the pan to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 67°C/155°F.

Rest and serve - Remove the chicken to a plate and rest for 5 minutes, then serve!