Butterfly each breast, or pound each breast flat and then cut in half, creating 4 breasts.
In a small dish, combine the salt, pepper and seasoning.
Rub each breast with a small amount, about 1/2 teaspoon olive oil total, and sprinkle evenly with the salt, pepper and seasoning mixture.
Wrap the chicken in saran wrap or foil and place in the fridge for 30 minutes.
Heat the grill to high heat.
Remove the chicken and let rest for 5-10 minutes.
Place the chicken on the grill and turn the heat to medium low, cook for 5-6 minutes, flip once and cook an additional 3-5 minutes.
Do not keep moving the meat or juices will escape.
Allow the chicken to rest for 5 minutes with foil draped over it and serve immediately.