Chicken Under A Brick

I just had some delicious chicken "under a brick" at a Mediterrenean restaurant in Santa Fe. It was heavily marinated and had a thin, almost a brownish sauce - paired with a red wine.

They said it was a Tuscan recipe, but admitted that hey "cheated" by using a terra cotta slab rather than a real brick.

Has anyone else had this dish? Brick of slab?

I make it at home on the grill but I use a cast iron skillet.

I've had it in both a French and Itallian restaurants. The "pressed" technique can give an excellent crust.

I've not tried it, but there's a recipe in a Weber grilling cookbook I bought a few years back. I think it was in The Big Book of Grilling.