TASK DEFINITION: In this task, you have to generate the title of the recipe given its required ingredients and directions.
PROBLEM: ingredients: '1 tablespoon olive oil', '4 ounces pancetta, small diced', '4 boneless chicken breasts, skin on', '1 pinch kosher salt, plus more as needed', '1 pinch freshly ground black pepper, plus more as needed', '1/4 cup minced shallots', '1 tablespoon dijon mustard', '1 1/2 tablespoons cider vinegar', '1/2 cup chicken stock', '1 tablespoon packed light brown sugar',<sep> directions: 'Preheat oven to 400 F.', 'Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.', 'Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2 to 3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15 to 20 minutes, or until the internal temperature reaches 165 F. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.', 'Pour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3 to 4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.', 'To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.'

SOLUTION: Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta

PROBLEM: ingredients: '4 to 5 veal cutlets', '2 cloves garlic', '2 tbsp. extra virgin olive oil', '1 (14 ounce.) jar marinated artichoke hearts', '2 sm. cans sliced mushrooms or possibly about 20 fresh mushrooms, sliced', '1 (6 ounce.) can black olives, sliced', '1 c. dry white wine', '1 pound linguine',<sep> directions: 'Mince garlic and lightly saute/fry in extra virgin olive oil.', 'Tenderize veal with meat mallet and add in to garlic and oil.', 'Brown veal over low heat 3 to 5 min.', 'Add in wine, artichoke hearts (including marinade), mushrooms and black olives (including liquid).', 'Bring to a boil, then lower heat and cover pan.', 'Simmer for about 30 min.', 'Meanwhile, cook linguine according to package directions.', 'Serve veal and vegetables in sauce over linguine.', 'Serves 4.'

SOLUTION: Sauteed Veal With Vegetables & Linguine Recipe

PROBLEM: ingredients: '2 lb lean grnd pork', '1 c. ice water', '1/4 c. soy sauce', '1/4 tsp freshly grnd black pepper',<sep> directions: 'Heat oven to 375 degrees F. With hands or possibly wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.', 'Shape into 3/4 inch balls (mix will be fairly soft and balls won't be perfect).', 'Arrange closely together in single layer on un-greased shallow baking pan, like a jelly-roll pan.', 'Bake for 20-30 min.', 'Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch) or possibly choose from the suggestions below.', 'Use toothpicks to skewer meatballs to dip.', 'Or possibly remove from pan, cold, cover and freeze or possibly chill.', 'Serve cool or possibly reheated.', 'Makes 7 dozen meatballs.', 'Try these dips from the condiment category.', 'Barbecue-Cranberry DipGinger-Orange DipToasted Onion Dip'

SOLUTION:
Appetizer Meatballs Recipe