Season chicken breast with paprika, salt and pepper.
Heat a little olive oil in a pan/skillet. Place chicken in heated pan and cook for a couple minutes on each side. Add in chicken broth into pan cover and allow to simmer for 15 minutes.
Remove chicken from pan allow to cool then shred with a fork and set aside. Pre-heat oven to 350˚.
In medium bowl combine cream cheese, chicken, and gouda and mix together.
Spoon filling into each halved jalapeño evenly.
Bake for 15-20 minutes, until the stuffing starts ot become bubbly.
Remove from oven, sprinkle a little extra paprika and serve.