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3 medium fennel bulbs, trimmed and halved lengthwise
4 teaspoons butter, divided
1/2 cup dry white wine
1/2 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs
1/2 cup fresh breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
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