Separate the egg white from the yolk and place in a bowl. Add the almond milk and beat with a fork. Set aside. Place the flour in another bowl and set aside. Finally, put the panko crumbs in another bowl and set aside as well.
Cut each chicken breast in half thickness-wise so you have thinner chicken breasts and you don't have to pound them out. Then, heat a skillet on medium-low heat.
Coat each half chicken breast first in flour, then dredge through the egg white mixture, and finally coat it with the panko crumbs.
Place the breaded chicken breasts in the skillet (no oil!) and let them cook for 10 minutes, or until they appear to be cooked about halfway through. Then, flip them over to cook the other side, placing a lid over the skillet to help them cook faster. If your skillet temperature is right, the panko will be lightly browned, but not burned on each side.
After you flip the chicken breasts over, pour the diced tomatoes, tomato sauce, greek yogurt, and garlic into a separate saucepan and heat through. If you choose to add the Parmesan cheese, add it now.
When the chicken breasts are cook through, pour the sauce over the chicken breasts, and service with a side of brown rice pasta and vegetables.
Recipe by Fit Mom Journey at https://fitmomjourney.com/thm-chicken-parmesan/