Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de {
 {
"title": "Crispy Chicken Tenders",
"subtitle": "",
"description": "This delightful recipe remains a go-to favorite for children. I find myself revisiting it frequently. The secret to this dish is an emulsion of olive oil and rice milk that replaces the egg traditionally used in the breading process; it results in wonderfully golden, crispy tenders. If you have any leftovers, reheat them in the oven at 375°F for about 10 to 15 minutes.",
"ingredients": [
  {
    "section": "For the recipe",
    "ingredients": [
      "1 pound chicken tenders",
      "¾ cup coconut milk (shake can well before measuring)",
      "½ cup cornstarch or tapioca starch, plus more if needed",
      "2 tablespoons rice milk",
      "4 tablespoons olive oil",
      "1 cup gluten-free breadcrumbs (I use Ener-G)",
      "Salt and freshly ground pepper",
      "3 cups canola oil",
      "½ lemon",
      "Sea salt for serving",
      "Ketchup for serving"
    ]
  }
],
"instructions": [
  "In a bowl, mix the chicken with the coconut milk.",
  "Spread the cornstarch on a plate or in a wide shallow dish. Pour the rice milk into a second wide shallow dish. Gradually add the olive oil to the rice milk, one tablespoon at a time, whisking thoroughly after each addition until the mixture becomes creamy and starts to thicken. Place the breadcrumbs onto a wide shallow dish, season with salt and pepper, and mix well.",
  "Quickly, take a chicken tender out of the coconut milk, coat it in the cornstarch, dip it in the rice milk mixture, and then cover it with breadcrumbs. Arrange on a clean plate or platter. Continue this process with the remaining tenders, washing your hands as necessary if the starch clumps up. Use your left hand for wet components and your right for dry ones.",
  "Heat the canola oil in a medium-sized deep sauté pan or Dutch oven over medium-high heat until it is very hot but not smoking, producing ripples. Test the readiness by dropping a small piece of the breading into the oil; if it sizzles, it’s ready.",
  "Fry the tenders in two batches, making sure not to overcrowd the pan, until they are golden brown, about 3 minutes on each side, totaling around 6 minutes. Use tongs to remove them from the pan, allowing excess oil to drip off, and place on a serving platter lined with paper towels. Drizzle with a little lemon juice and sprinkle with sea salt. Serve hot alongside ketchup."
],
"notes_ingredients": "",
"notes_instructions": ""{
  "title": "Crispy Chicken Tenders",
  "subtitle": "",
  "description": "This delightful recipe remains a go-to favorite for children. I find myself revisiting it frequently. The secret to this dish is an emulsion of olive oil and rice milk that replaces the egg traditionally used in the breading process; it results in wonderfully golden, crispy tenders. If you have any leftovers, reheat them in the oven at 375°F for about 10 to 15 minutes.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound chicken tenders",
        "¾ cup coconut milk (shake can well before measuring)",
        "½ cup cornstarch or tapioca starch, plus more if needed",
        "2 tablespoons rice milk",
        "4 tablespoons olive oil",
        "1 cup gluten-free breadcrumbs (I use Ener-G)",
        "Salt and freshly ground pepper",
        "3 cups canola oil",
        "½ lemon",
        "Sea salt for serving",
        "Ketchup for serving"
      ]
    }
  ],
  "instructions": [
    "In a bowl, mix the chicken with the coconut milk.",
    "Spread the cornstarch on a plate or in a wide shallow dish. Pour the rice milk into a second wide shallow dish. Gradually add the olive oil to the rice milk, one tablespoon at a time, whisking thoroughly after each addition until the mixture becomes creamy and starts to thicken. Place the breadcrumbs onto a wide shallow dish, season with salt and pepper, and mix well.",
    "Quickly, take a chicken tender out of the coconut milk, coat it in the cornstarch, dip it in the rice milk mixture, and then cover it with breadcrumbs. Arrange on a clean plate or platter. Continue this process with the remaining tenders, washing your hands as necessary if the starch clumps up. Use your left hand for wet components and your right for dry ones.",
    "Heat the canola oil in a medium-sized deep sauté pan or Dutch oven over medium-high heat until it is very hot but not smoking, producing ripples. Test the readiness by dropping a small piece of the breading into the oil; if it sizzles, it’s ready.",
    "Fry the tenders in two batches, making sure not to overcrowd the pan, until they are golden brown, about 3 minutes on each side, totaling around 6 minutes. Use tongs to remove them from the pan, allowing excess oil to drip off, and place on a serving platter lined with paper towels. Drizzle with a little lemon juice and sprinkle with sea salt. Serve hot alongside ketchup."
  ],
  "notes_ingredients": "",
  "notes_instructions": ""
}.
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
        {
 {
"title": "Crispy Chicken Tenders",
"subtitle": "",
"description": "This delightful recipe remains a go-to favorite for children. I find myself revisiting it frequently. The secret to this dish is an emulsion of olive oil and rice milk that replaces the egg traditionally used in the breading process; it results in wonderfully golden, crispy tenders. If you have any leftovers, reheat them in the oven at 375°F for about 10 to 15 minutes.",
"ingredients": [
  {
    "section": "For the recipe",
    "ingredients": [
      "1 pound chicken tenders",
      "¾ cup coconut milk (shake can well before measuring)",
      "½ cup cornstarch or tapioca starch, plus more if needed",
      "2 tablespoons rice milk",
      "4 tablespoons olive oil",
      "1 cup gluten-free breadcrumbs (I use Ener-G)",
      "Salt and freshly ground pepper",
      "3 cups canola oil",
      "½ lemon",
      "Sea salt for serving",
      "Ketchup for serving"
    ]
  }
],
"instructions": [
  "In a bowl, mix the chicken with the coconut milk.",
  "Spread the cornstarch on a plate or in a wide shallow dish. Pour the rice milk into a second wide shallow dish. Gradually add the olive oil to the rice milk, one tablespoon at a time, whisking thoroughly after each addition until the mixture becomes creamy and starts to thicken. Place the breadcrumbs onto a wide shallow dish, season with salt and pepper, and mix well.",
  "Quickly, take a chicken tender out of the coconut milk, coat it in the cornstarch, dip it in the rice milk mixture, and then cover it with breadcrumbs. Arrange on a clean plate or platter. Continue this process with the remaining tenders, washing your hands as necessary if the starch clumps up. Use your left hand for wet components and your right for dry ones.",
  "Heat the canola oil in a medium-sized deep sauté pan or Dutch oven over medium-high heat until it is very hot but not smoking, producing ripples. Test the readiness by dropping a small piece of the breading into the oil; if it sizzles, it’s ready.",
  "Fry the tenders in two batches, making sure not to overcrowd the pan, until they are golden brown, about 3 minutes on each side, totaling around 6 minutes. Use tongs to remove them from the pan, allowing excess oil to drip off, and place on a serving platter lined with paper towels. Drizzle with a little lemon juice and sprinkle with sea salt. Serve hot alongside ketchup."
],
"notes_ingredients": "",
"notes_instructions": ""{
  "title": "Crispy Chicken Tenders",
  "subtitle": "",
  "description": "This delightful recipe remains a go-to favorite for children. I find myself revisiting it frequently. The secret to this dish is an emulsion of olive oil and rice milk that replaces the egg traditionally used in the breading process; it results in wonderfully golden, crispy tenders. If you have any leftovers, reheat them in the oven at 375°F for about 10 to 15 minutes.",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "1 pound chicken tenders",
        "¾ cup coconut milk (shake can well before measuring)",
        "½ cup cornstarch or tapioca starch, plus more if needed",
        "2 tablespoons rice milk",
        "4 tablespoons olive oil",
        "1 cup gluten-free breadcrumbs (I use Ener-G)",
        "Salt and freshly ground pepper",
        "3 cups canola oil",
        "½ lemon",
        "Sea salt for serving",
        "Ketchup for serving"
      ]
    }
  ],
  "instructions": [
    "In a bowl, mix the chicken with the coconut milk.",
    "Spread the cornstarch on a plate or in a wide shallow dish. Pour the rice milk into a second wide shallow dish. Gradually add the olive oil to the rice milk, one tablespoon at a time, whisking thoroughly after each addition until the mixture becomes creamy and starts to thicken. Place the breadcrumbs onto a wide shallow dish, season with salt and pepper, and mix well.",
    "Quickly, take a chicken tender out of the coconut milk, coat it in the cornstarch, dip it in the rice milk mixture, and then cover it with breadcrumbs. Arrange on a clean plate or platter. Continue this process with the remaining tenders, washing your hands as necessary if the starch clumps up. Use your left hand for wet components and your right for dry ones.",
    "Heat the canola oil in a medium-sized deep sauté pan or Dutch oven over medium-high heat until it is very hot but not smoking, producing ripples. Test the readiness by dropping a small piece of the breading into the oil; if it sizzles, it’s ready.",
    "Fry the tenders in two batches, making sure not to overcrowd the pan, until they are golden brown, about 3 minutes on each side, totaling around 6 minutes. Use tongs to remove them from the pan, allowing excess oil to drip off, and place on a serving platter lined with paper towels. Drizzle with a little lemon juice and sprinkle with sea salt. Serve hot alongside ketchup."
  ],
  "notes_ingredients": "",
  "notes_instructions": ""
}