Stuffed Chicken Jalapeños (Print Version)

# Ingredients:

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

# Instructions:

01 - Turn on your oven and set it to 180°C/350°F. Slice a pocket into the fold on each chicken piece.
02 - Put cream cheese into the microwave briefly to soften, then combine with the rest of the filling stuff.
03 - Spoon filling into chicken pockets and close using toothpicks. Sprinkle salt and paprika over the outside.
04 - Brown in a hot skillet with oil, 2 minutes on each side. Follow by baking for 15 minutes at 67°C/155°F inside.
05 - Let the chicken chill out for 5 minutes before putting it on plates.

# Notes:

01 - Jalapeños add flavor but aren’t too fiery.
02 - Want no spice? Use bell peppers instead.
03 - Good in the fridge for up to 3 days.

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