Pound chicken evenly. Season with salt and pepper. Place one slice of ham on the chicken. Place shredded cheese in the middle of the ham. Roll chicken into a roulade while keeping the cheese inside. Wrap each rolate tightly in plastic wrap and store in refrigerator for 4 hours overnight.
Season rice flour with salt and pepper. Beat egg. Mix panko and focaccia together and season with salt and pepper. Take roulade out of film and dredge in rice flour, then egg, and coat evenly with breadcrumb mixture. Heat 1/4 cup olive oil in sauté pan and pan-fry the chicken until golden brown on all sides.
TIP: To make pan frying easier use toothpicks to keep chicken closed, or place rolled chicken in freezer until firm before pan frying.
Heat garlic oil in sauce pan and sauté onions and garlic until tanslucent. Deglaze with bourbon and let reduce. Add heavy cream, half & half, Dijon, grain mustard, and maple syrup and let reduce. Season with salt and pepper to taste.
Cut chicken roulades in half on the bias. Sauce and garnish with fresh chopped parsley.