Simple but yummy - use the Southwest cheese curls (or whatever they're called) to crush and use as bread crumbs. I just dipped my chicken in egg white and my crumbs, and yum, yum YUM! The crumbs don't seem as spicy as the cheese curls are alone, which I found surprising. One packet coated 4 chicken breasts.
This is my favorite IP recipe - I modified a recipe in the February Better Homes and Gardens involving sweet potatoes to be Phase 1 compliant
Chicken Curry Soup
Peel and cube a little less than 2 cups of rutabagus and put in a Dutch Oven. Slice 1 leek and add. Slice one stalk of celery and add. Quarter a raw chicken breast (8oz) and add. Cover the ingredients with water with about an extra half inch to inch of water. Add 2 tsp curry poweder, salt, pepper and about a tsp of rosemary. Boil at least a half an hour. Take off heat and remove chicken. While chicken is out of the pot, mash the rutabagus with a potato masher to smoothness desired (I leave mine kind of rustic.) Cut up the chicken into finer pieces and add back to pot. If you do not like the consistency, you can add a little more water to make it soupier. If you add water, heat a little to the temperature desired. Put in a bowl and top with sliced green onion and sea salt.