Ming Tsai does a good job of demonstrating this technique:
I often butterfly chicken breasts, they cook quicker and are less likely to dry out. I butterfly, rub with olive oil and season with garlic, rosemary, a bit of salt and pepper, then fry up quickly in a hot skillet. Takes as little as 3 minutes a side, depending on the thickness. Then you can serve with rice or potatoes and a vegetable for a quick dinner. Or slice and toss with salad for a quick lunch.