Method

1. For the herb butter: mix the garlic, parsley and sage into the softened butter with the cayenne pepper. Divide the butter into 4 knobs and keep in the fridge to firm up.
2. On a yellow chopping board, season the pieces of chicken with salt & pepper.
3. Holding the blade of the knife flat over the board, slice the side of the chicken breast to create a long pocket. (do not slice all the way through) Open the pocket up with your fingers, and push a piece of butter into the pocket.
4. Fold and seal back the chicken, completely covering the butter and making a nice neat parcel. Repeat with the 3 remaining breasts.
5. Coat the pieces of chicken inflour, lightly covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off, then dip in the bread crumbs and make sure it's well breaded. (for the best result, dip the breaded chicken in egg and bread crumbs again for double coating)
6. In a shallow pan on medium heat, shallow fry the pieces of chicken for 3-4 minutes on both sides until golden-brown. Always fry the presentation side first and then turn over.
7. Remove from frying pan and finish in a pre heated oven at 180˚C for 10 minutes, so that with the carry over heat the inside of the chicken will cook through.
8. Serve with a wedge of lemon.