Cut the chicken into 1/2 x 1-1/2 inch strips. In a large bowl combine the yogurt, lemon juice, mustard garlic, oregano, sage, and salt and pepper to taste. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 400 F. In a bowl combine the cheese, bread crumbs, parsley, salt, pepper, and cayenne to taste. Remove the chicken from the marinade, allowing the excess to drip off, and roll in the bread-crumb mixture to coat evenly. Lightly spray or wipe a baking sheet with vegetable oil. Arrange the chicken in a single layer on the sheet and bake for 30 minutes, or until golden brown. Serve hot or cold. Cal. 31; Carb. 1g; Protein 4g; Chol. 5mg; Fat 1g/26% (analyzed per piece)