Cooking, Prepare chicken with potatoes ENG-SRB

My son and I are back in action.
This time we prepared soups with Chinese spices and noodles, cucumber salad, instead of bread we used leaf dough and made it in bakers say "snail with cheese", chicken breast on teflon without fat or oil.
The most important thing is that the chicken must be baked at the maximum temperature so that the meat does not dry too much, as it eventually becomes dry (hard as a box). Chicken white meat must be quickly baked to eat a little water from the meat at the end of the baking. When you buy this water, you can sprinkle a finely chopped onion and the bow will relax because of the heat of fat and water from the meat, but you have to cover the bowl in which you sprinkle roasted or roasted meat.
Chicken - we cooked it like we chopped the chicken breast on the spit and stabbed meat on both sides. From the spices we used the classic (little vegets), and also ground sweet peppers. When the soup warmed up, I put bacon skin and just covered the teflon and put the meat. We chopped potatoes for a bit of French fries from a classical French fries. And for the rest, I do not have to write to you because I think you can do it without my explanation.
If you save this, I'm sure you will not make a mistake in choosing meals.

Moj sin i ja opet u akciji.
Ovog puta smo spremali supu sa kineskim začinima i nudlama(rezanci), krastavac salata, umesto hleba smo koristili lisnato testo i napravili kako to u pekarama kažu ''puž sa sirom'', pileća prsa na teflonu bez masti ili ulja.
Najbitnije je to da se pileće belo meso mora peći na najačoj temperaturi da se meso nebi sušilo previše, jer na kraju postane suvo (tvrdo kao karton). Pileće belo meso morate brzo ispeći da se na kraju pečenja pocuri malo vodice iz mesa. Ta vodica kada se nakupi, možete preliti sitno seckan luk a luk će se opustiti zbog toplote masti-vodice iz mesa ali morate poklopiti činiju u koju odvajate pečeno ili prženo meso.
Piletina - spremali smo je tako što smo pileća prsa isekli na šnicle i tučkom za meso stanjili sa obe strane. Od začina smo koristili klasiku (malo vegete), so i mlevena slatka paprika. Kada se tiganj zagrejao, stavio sam kožu od slanine i samo premazao teflon i stavio meso. Krompir za pomfrit smo sekli na malo veće komade od klasičnog pomfrita. A za ostalo i ne moram da vam pišem jer smatram da to možete napraviti i bez mog objašnjenja.
Ako ovo spremite, siguran sam da nećete pogrešiti u odabiru jela.