1/4 cup butter, melted
2 tablespoons garlic powder
1 teaspoon dried paprika
1 teaspoon dried basil
1 teaspoon dried sage
3/4 teaspoon dry mustard
1 teaspoon salt
4 skinless, boneless chicken breast halves
1 cup water
1 1/2 cups chopped mushrooms
1 1/2 teaspoons chopped fresh parsley
1/4 teaspoon croutons
1 cup shredded sharp Cheddar cheese
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine in a medium bowl. Stir together garlic powder, paprika, basil, sage, mustard, salt and cheese. Mix well; pat mixture into the bottom of a greased 9x13 inch baking pan.
Bake chicken breasts in preheated oven for 10 to 15 minutes, flipping once, to prevent sticking. Remove chicken from oven and let cool completely. Sprinkle mushroom mixture over chicken breasts. Top with mushrooms and mushrooms. Return chicken breasts to oven, brushing with egg white. Pour mushroom mixture over chicken. Pour cheese over chicken. Sprinkle with Cheddar cheese.
Remove chicken from oven and sprinkle with chopped cheese. Bake for 4 to 5 minutes, stirring frequently, until cheese is melted and chicken is no longer pink, turning once, or until internal juices of chicken are still pink and juices run clear.