1 chicken breast - cut into 1 1/2 inch strips
1 (4 ounce) can chopped onion
1 tablespoon olive oil
1 cup dry white wine
3 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon salt
8 slices Dijon bread, torn into small chunks
Season the chicken strips with remaining ingredients. Place strips in a large resealable plastic bag and seal for 1 hour.
While the breasts are marinating, brown the remaining french bread cut piece by piece. Pour half of the pear to the bottom of the bag, and roll the slices all the way up.
While the breasts are marinating, remove the duck fat. Tie duck fat to a large pipe and lightly coat with olive oil. Brush with white wine.
Repeat with remaining marinade and bread. Seal packet, and refrigerate for a couple of hours or overnight.
While the marinating marinade is in the refrigerator, gently toast the Dijon bread slices and canola oil mixture in skillet over medium heat (degrees C). Make a well in the center of the bread pieces and pour in the duck fat liberally. Sprinkle marinade with lemon juice and serve while warm.
⭐ ⭐ ⭐ ⭐ ⭐