1 1/2 tablespoons olive oil
1/4 cup shredded Cheddar cheese
1 tablespoon chopped fresh onion
1/8 cup chopped green bell pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 dash soy sauce
1 dash Worcestershire sauce
1 dash paprika
1 teaspoon chopped fresh parsley
Spread mustard over chicken slices, anchoring with toothpicks; slide wrapper into greased 9-inch round baking dish.
Brush with olive oil, cheese and onion; pat onto chicken slices; cover; let stand 20 minutes, uncovered, to marinate for 3 to 4 minutes.
Melt butter in medium saucepan over medium-low heat; immediately reduce heat to low. Cook chicken over medium-low heat for 1 minute, turning once, until lightly browned.
Remove chicken from juices. Preserve 2 tablespoons of skins with salt.Remove skin from wings; set aside.
Heat olive oil and soy sauce over medium heat. Cover bottom of baking dish; heat to proper oil and sauce. Pour mustard mixture over chicken.
Add garlic powder and paprika; sprinkle bottom with garlic powder and paprika mixture. Return chicken to simmer. Stir in Worcestershire sauce. Return chicken to the simmer; add rice and stir until heated through.
Until all of chicken pieces are cooked off, stir in garlic mustard mixture, soy sauce and Worcestershire sauce.