A chicken roulade is a boneless, skinless chicken breast pounded flat, filled with a stuffing such as cheese, herbs, or vegetables, then rolled into a cylinder, secured, and cooked by searing, baking, or a combination of both. The technique traces to French cuisine (roulade comes from the French rouler, "to roll") and now appears across many cuisines, with fillings ranging from Italian-style sun-dried tomato and mozzarella to the ham-and-Swiss combination of cordon bleu. Roulade differs from a simple stuffed chicken breast in that the meat is flattened and rolled rather than pocketed.