enjoyed this an italian restaurant in sf awhile back and it has always intrigued to make this at home. was thinking of a marinade of EVOO and some acid (lemon juice/wine) and some sliced garlic. any other ideas? should i debone the chicken or will it flatten under the weight of the "brick"? should i cook in a hot oven or on the stove top using a cast iron skillet? should i save this for the grill instead? has anyone bothered to try out different techniques? thanks ch's!!!!!