Place the breadcrumbs in a bowl and mix them with the olive oil, rubbing everything together thoroughly with our hands.

Place the breadcrumbs in a dry frying pan and toast over medium heat, stirring frequently, until golden brown (about 3–4 minutes). Remove from the heat and transfer to a bowl to cool.

Take one slice of ham and lay two slices of Edam cheese lengthwise on top. Roll tightly into a log. Repeat with the remaining ham and cheese.

Using a sharp knife, cut two slits into each chicken breast fillet to create pockets. Be careful not to cut all the way through the fillets. Fill the pockets with the ham and cheese rolls. Use 2 or 3 toothpicks per fillet to secure the pockets, inserting them in a zigzag pattern.

Preheat the oven to 180°C (350°F) using the fan setting. Turn the stuffed fillets over so that the opposite side is facing up. Season with salt, pepper and paprika. In a small bowl, mix the mayonnaise with the Dijon mustard. Using a pastry brush, coat the fillets with the mayonnaise and mustard mixture. Generously sprinkle with the breadcrumbs and press them gently into the surface with our palms. Turn the fillets over and repeat the process on the other side (seasoning, mayonnaise mixture and breadcrumbs).

Transfer the fillets to the preheated oven and bake for 35–40 minutes, depending on their size. Serve with a fresh, crisp salad, preferably after removing the toothpicks.