Crack the egg into a shallow dish. Add the almond milk. Whisk this together. In another shallow dish add the almond flour meal and the dried tomato and garlic pesto. Slice the chicken into strips. Coat the chicken in egg. Then dip it in the flour mixture. If you want a lot of batter. Dip it into the egg and flour mix again. If baking it place on tray bake at 350 for 20-30 minutes or until internal temp of the chicken is 165. If frying it place a frying pan on the stove. Melt the coconut oil in the pan. Turn heat to medium heat and add the chicken. Fry about 5 minutes a side. Turn down if it cooks to quickly, you may need more time depending on thickness. Internal temp should be 165.