1 (1 pound) whole chicken, quartered
1 (16 ounce) can sliced mushrooms
1/2 cup chopped celery
1 egg
1 (6 ounce) can chicken broth
2 tablespoons brown sugar
1 teaspoon margarine, melted
1 pinch salt
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
Brush chicken with olive oil, using a slotted spoon to coat, and press finely into bottom of dish. Place mushrooms and celery in dish, followed by egg and chicken broth. Season with brown sugar, margarine, and salt. Cover dish, turn to coat, and pressed barley against bottom of dish. Place cornstarch mixture in crust and season with garlic and salt. Gently press celery mixture against bottom edges of dish. Cover dish with aluminum foil and refrigerate overnight or refrigerate marinated chicken rolls.
The following morning, heat grill and lightly oil grate. Grill chicken rolls in heated grill 5 minutes, flipping once, until golden. Place rolls on serving plates. Grill 5 to 6 minutes, turning once, for 5 to 6 minutes on each side or until a tester inserted in the thickest part of each roll comes out clean.