Stir together the softened butter, parsley, oregano, basil, garlic powder, onion powder, salt, and some freshly cracked pepper until well combined and paste-like in texture.
If chicken breasts are thicker than 3/4" at their thickest end, place them on a cutting board, cover with plastic, then gently pound the thick end until they are even across the entire breast. Pat the chicken dry with a paper towel.
Place the chicken breasts in a 2.5 inch deep hotel pan. Spread garlic herb butter over the surface of each breast.
Cover tightly, label, and refrigerate for service
Preheat the oven to 400ºF.
Cover and bake for 15 minutes. Uncover and baste with butter. Return to oven without lid and bake until 155*F (about another 20 minutes)
Cut into quarters, baste with butter sauce, sprinkle with reserved herb blend, and serve