Inspired by Ina Garten, in her Barefoot in Paris cookbook
2 large boneless, skinless chicken breasts
1 small yellow onion, sliced
1 lemon, cut into 4 or more slices
kosher salt & ground black pepper to taste
1 tablespoon butter, melted
1/2 tablespoon or so of olive oil
Preheat oven to 400 degrees F. Pour the olive oil in a baking dish and toss in the onions, lay out in a flat layer.
Place the lemon slices on top.
Season the chicken breasts with salt and pepper and place atop the lemons, brush with the melted butter.
Cook for 35-40 minutes until the chicken is cooked through, you can begin checking at 30 minutes or so.
While the chicken is cooking cube about 2 cups of baguette, toss with a bit of olive oil, salt & pepper and bake in the same oven for about 8-10 minutes, or until golden brown. Set aside.
Remove the chicken from oven and cover with foil to rest. Slice the chicken breasts and place atop the croutons.