1 pounds Swiss cheese
1 tablespoon butter
1 egg
1/2 cup all-purpose flour
1/2 teaspoon dried parsley
1/4 teaspoon crushed garlic
1 teaspoon dried minced onion
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/8 teaspoon salt, or to taste
Preheat oven to 375 degrees F (190 degrees C).
Place the Swiss cheese in a mixing bowl. Roll the cheese into a 1/8 inch thick. Place the flat side down on a baking sheet. Brush with butter. Brush lightly with egg.
Melt the butter in the vegetable oil bath in a large saucepan. Add flour, salt and pepper; mix well. Mix thoroughly.
Brush cheese with parmesan. Cook until golden brown; flip to cool completely.
Place the chicken in a large slow cooker with the parsnips and garlic. Braze breasts while cooking. Add rosemary, basil and pepper. Season with salt and pepper.
Broil 10 minutes, or until chicken is no longer pink and juices run clear. Mix chicken with the remaining 1/2 cup of flour. Transfer chicken to all of the cheese in the slow cooker, including cheese that is bubbly. Brown fattier coating measures about 3/4 cup.
Transfer chicken to a platter, turn the pieces over, and continue cooking 6 hours or until chicken is no longer pink and juices run clear. Mix with sauce and bread crumbs.