Flavorful Chicken Breast Sandwich

*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.
** I am not cook enough to make my own mayonnaise yet so my garlic and herb mayo is the storebought KRAFT brand.

1. 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.

2. 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.

3. While heating the chicken, in a medium saute pan, melt butter. Slice onion, add to pan. Sprinkle with salt (not too much), black pepper and paprika. Saute to desired doneness.

4. In a skillet on high heat, put a small amount of butter in a pan and lay down the bread, insides down. 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.