Combine the softened cream cheese, shredded cheddar, and diced jalapeños in a small bowl and mix until evenly distributed.

Place a chicken breast on your cutting board and, using a sharp knife, carefully cut horizontally through the thickest part, stopping about a half inch before the opposite edge.

Open the chicken breast flat gently with your hands.

Pound the butterflied chicken breast with a meat mallet until it's an even quarter-inch thickness.

Sprinkle a pinch of salt and pepper on the inside surface of the flattened chicken breast.

Divide the cream cheese and jalapeño mixture equally among the four butterflied breasts.

Fold the chicken in half, pressing gently to seal.

Mix garlic powder, paprika, cayenne, salt, and pepper, and coat both sides of each stuffed chicken breast.

Heat butter and olive oil in a large oven-safe skillet over medium-high heat until the butter foams.

Place the stuffed chicken breasts in the pan and sear for 3 to 4 minutes on the first side.

Flip and sear the second side for another 3 minutes.

Transfer the skillet to a preheated 375-degree Fahrenheit oven and bake for 12 to 15 minutes.

Check internal temperature reaches 165 degrees Fahrenheit.

Let the stuffed chicken rest on the cutting board for 3 minutes before plating.