1️⃣ Preheat the oven to 350F. Lightly butter a 9x13” (or similar) baking dish.
2️⃣ Working with one chicken breast at a time, place the chicken between two pieces of plastic wrap and pound with the flat side of a meat mallet (or a heavy skillet) to 1/4” thickness. Slice each in half down the middle and season both sides with salt and pepper.
3️⃣ Place the Italian breadcrumbs and parmesan in a large shallow bowl and mix until evenly distributed. Working with one piece of chicken at a time, coat both sides in the breadcrumb mixture, pressing it on with your fingers, then place it in the baking dish. Place one piece of Swiss cheese on top of the chicken followed by ~⅓ cup broccoli florets on top of the cheese. Roll the chicken around the broccoli and cheese and place it seam side down in the dish.
4️⃣ Once all chicken is stuffed, nestle any remaining broccoli around the chicken in the dish. Sprinkle any extra breadcrumbs and parmesan on top, mostly on the exposed broccoli but some on the chicken as well.
5️⃣ Place a ½-Tbsp slice of cold butter on each chicken breast, then cover the dish completely with sliced cheese, slightly overlapping the edges. (I had 3 rows of 3 pieces of cheese and then split one piece in half to fill a small gap at the end.)
6️⃣ Bake uncovered for 55-60 minutes until the internal temp of the chicken reaches 165F, then broil for 2-3 minutes until the cheese on top is golden brown. Sprinkle with fresh parsley and enjoy!
