1 (4 pound) whole chicken, cut in half
3 onions, finely chopped
1 cup white wine
1 teaspoon garlic powder
1 teaspoon paprika
1/3 cup olive oil
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon dry mustard
salt and pepper to taste
1 1/4 cups shredded lettuce
1/4 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Place chicken in a large pot or Dutch oven, and add water to cover. Boil 4 hours or until chicken is no longer pink and juices run clear. Drain, and cool completely.
Preheat oven to 325 degrees F (165 degrees C).
Place chicken pieces in a 9x13-inch baking dish, or a 9x13-inch baking dish. Pour white wine over chicken pieces, and sprinkle with garlic powder and paprika. Drizzle with golden brown mustard. Mix together the olive oil, flour, baking powder, dry mustard, salt, pepper, and lettuce. Sprinkle with mozzarella cheese, and sprinkle with parsley.
Bake at 325 degrees F (165 degrees C) for 20 minutes.