The chicken breasts are divided into four. Tenderize slightly and cover with transparent film after you season them with a little salt and ground pepper.
Heat some oil in a pan and fry the chicken briefly on both sides. Remove the pan from the heat and fry the onion, cut in crescents. The fillets are arranged in a greased tray.
Put slices of tomatoes on top and the other tomato is spread around the meat. Sprinkle the chopped tomatoes with fresh or dried basil. Crumble the croutons in their bag and mix the crumbs with grated parmesan.
Cover each piece tightly with the mixture. Cover them with olive oil and place the dish to bake in a moderately heated oven for about 30 minutes.