It is a great first move before pounding. I don't know about you but my pounded chicken breasts look like moosh if I don't first butterfly them. You simply cut horizontally halfway through the meat.
But leave just a tiny bit of meat not sliced in the center and then you can pound it or simply cook.That is what I did tonight. I rolled the butterflied chicken breast in a combination of dried bread crumbs, dried onions, basil, flour, and dried Parmesan cheese. Not in order according to amounts. Next time you serve chicken breasts give it a try.