Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Chicken Saltimbocca",
  "description": "I love the derivation of the name of this dish. Saltimbocca means \"jump in the mouth,\" which is exactly what you'll want this chicken to do! This is fabulous with quick polenta, Roasted Fingerling Potatoes, or sautéed broccoli.",
  "subtitle": "Jump in the mouth chicken dish.",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "3 large boneless, skinless chicken breasts (1½ pounds total)",
        "12 fresh sage leaves",
        "6 slices prosciutto (3 to 4 ounces total)",
        "¼ cup superfine brown rice flour",
        "Salt and freshly ground pepper",
        "2 tablespoons olive oil",
        "½ cup white wine",
        "1 cup chicken broth"
      ]
    }
  ],
  "instructions": [
    "If the chicken breasts still have their tenders attached, remove them and set them aside (you can use them in another recipe tomorrow night). Slice the breasts into halves vertically, for a total of 6 pieces. Place each piece between two sheets of waxed paper and pound them to about 1/4 inch thick. Place a sage leaf on top of each piece of chicken. Set the 6 remaining sage leaves aside for later. Wrap each breast in a slice of prosciutto, pressing it down to stick to the chicken, covering the sage leaves.",
    "Put the brown rice flour in a shallow bowl and season with salt and pepper. Dredge the chicken breasts in the flour, shaking off any extra.",
    "Heat the olive oil in a large (12-inch) heavy pan over medium-high heat until just starting to ripple. Cook the chicken pieces sage side down first, for 4 to 5 minutes, then flip and cook for 4 to 5 minutes more, until golden brown.",
    "Transfer the chicken to a platter and tent loosely with aluminum foil. Decrease the heat to medium; add the wine to the pan, bring to a simmer, and deglaze, scraping up any brown bits, about 1 minute. Add the broth, increase the heat to medium-high, and cook at a rapid simmer, stirring often, for 8 minutes, until thickened up to a rich gravy (it will be reduced by about half). Return the chicken to the pan. Warm for about 2 minutes and serve with the sauce, garnished with the 6 remaining sage leaves."
  ],
  "author": ""
}