Preheat your oven to 375*F. Have ready a baking dish large enough to hold your chicken in one layer.

Mix together the oil, paprika and sea salt in a small bowl.

Slice your chicken breasts crosswise making cuts large enough to stuff but taking care not to cut through all the way to the bottom of the chicken. Space them half an inch apart. The easiest way to do this is to place a chopstick on either side of the piece of chicken to use as a guide and barrier.

Grate your cheddar cheese using the large holes of a box grater. Set aside.

Wipe your jalapeno peppers with a damp cloth. Trim off the top/stem end. Slice open and remove the seeds and ribs, discarding. Finely dice. (Make sure you wash your hands carefully afterwards and do NOT touch your eyes! Alternately you can wear disposable gloves.) Set aside.

Place your cream cheese into a microwave-safe bowl. Cover lightly and microwave on high for about 30 seconds. Remove from the microwave and stir in the cheddar and jalapenos. Set aside.

Place your chicken into the baking dish. Stuff each slit in the chicken with a portion of the cheese mixture.

Bake in the pre-heated oven for 30 to 35 minutes until golden brown and the chicken tests as being cooked. The juices should run clear. Serve hot with your favourite sides!