In a bowl, combine the room temperature cream cheese, grated mozzarella and parmesan with finely chopped jalapeños, garlic powder, salt and pepper. Mix well.
Carefully make a slit on one side of each chicken breast. Take care not to cut all the way through, you just want to create a pocket for the stuffing.
With a spoon, carefully stuff the chicken then close the opening and secure with toothpicks. Drizzle over the olive oil and season with paprika and salt on both sides.
Heat a large pan over medium-high heat then add the chicken breasts.
Allow to cook for 5-7 minutes per side then transfer the pan to a hot oven and allow to cook for another 5-7 minutes or until the chicken is cooked through.
Remove from the oven and allow to rest for 5 minutes then serve.