This recipe serves a minimum of 1 and as many as you have pieces of chicken for. Normally, I am not all that fond of chicken, but having had a couple of girlfriends with a preference of chicken over beef (hmm, could that be a reason why they are no longer…hmm), I had to come up with some recipes for chicken I could actually enjoy. It was from this and a desire to try something different that my vanilla chicken was born.
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This recipe, like most of my personal recipes, is a bit improvisational, so play with the ingredient amounts as desired.
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Some customer comments so far:

“Outstanding…performance. Delicious mixture of…spices.” / “It could not have been…better.”
Chicken Strips or Tenderloin
Vanilla extract
Cream cheese
Garlic (minced paste)
Olive oil (Extra Virgin)
Black pepper
Adobo Criollo
Sliced onion
Other ingredients as desired
Defrost Chicken.
Prepare a bath of olive oil, vanilla extract, onion slices (generous amounts), and a bit of garlic.
Add a bit of Adobo Criollo to the chicken then proceed to dip in bath.
Leave in the fridge for at least an hour.
Take a frying pan (preferably a teflon coated type pan) and add a spoonful of garlic, some olive oil (enough to use as a frying base oil), and a spoonful of vanilla extract (Note: you may want to add more vanilla as you fry). Spray black pepper and adobo criollo in generous amounts.
Mix ingredients in the pan as it heats up for frying.
Now, take a good chunk of Cream Cheese and throw it in the hot pan. Try to flatten it out to the size of your chicken strip or tenderloin.
Take the chicken from the bath (with some of the onions if desired), sprinkle a bit of Adobo Criollo on it and…
Throw the chicken on the cream cheese so that it sinks into it, then turn the chicken so that the cream cheese becomes a crust around the chicken.
Fry until cooked.
Note: The black, burnt cheese crust is normal and desired. Feel free to play with the ingredients as desired.

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