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*Ingredient note: If you cannot find this exact type of marinade, a citrus dill marinade works just as well, especially if you melt and mix in a little butter (say a Tablespoon or so) into the marinade before pouring onto the chicken.
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** I am not cook enough to make my own mayonnaise yet so my garlic and herb mayo is the storebought KRAFT brand.
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1.
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Marinate chicken breasts in sealable container or sealed plastic bag in the refrigerator overnight or for at least 6-8 hours using the bottle of dill/lemon marinade and the wine.
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2.
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Preheat oven to 350 degrees F. Place marinated chicken breasts in a shallow baking dish (I sprayed it with some oil to prevent sticking) and bake for 15-20 minutes or until cooked through.
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3.
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While heating the chicken, in a medium saute pan, melt butter.
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Slice onion, add to pan.
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Sprinkle with salt (not too much), black pepper and paprika.
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Saute to desired doneness.
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4.
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In a skillet on high heat, put a small amount of butter in a pan and lay down the bread, insides down.
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Once the inside is lightly toasted, remove bread from the pan and spread mayonnaise on the toasted side, add a slice or two of cheese, add chicken breast, add desired amount of onion and close with other slice of toasted bread.
