In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[EX Q]: Cut each chicken breast horizontally, stopping 1/2 inch from edge. Open each breast and pound to 1/4 inch thickness or so the chicken is the same size of the Naan bread(see note below). Sprinkle with salt and 1/4 teaspoon of the pepper., In large pie plate, place panko. Stir in cumin, cayenne, garam masala and remaining 3/4 teaspoon pepper., In another pie plate, place 1/2 cup of the flour. In third plate, whisk egg and mayonnaise with paprika; whisk in remaining 3/4 cup flour until smooth., Dredge 1 chicken breast in flour; shake off excess. Then dip chicken in egg mixture to coat; next dip in panko. Repeat with remaining chicken breast., In large non-stick skillet over medium heat, place 2 tablespoons olive oil and 1 tablespoon butter. Add chicken and cook, turning once, about 2 minutes per side or until internal temperature reaches 165F Remove and keep warm., Wipe skillet and add remaining 1 tablespoon oil and 1 tablespoon butter. Add garlic and stir until fragrant. Briefly heat Naan in garlic oil, turning once, until soft and golden. Place 1 chicken breast on each Naan and top with tomato slices, lettuce leaves, a generous tablespoon each of Sweet Date Sauce and Tangy Yogurt Sauce and remaining Naan. Cut each sandwich in half and then, half again. Serve with extra sauces for dipping. Two Naan-wiches make 4 servings. Enjoy!, Sweet Date Sauce:., In water, simmer dried dates about 15 minutes or until soft. Cool slightly and place dates and liquid in blender, process until fine. Add tamarind paste, brown sugar; salt, cumin, pepper, lemon juice, and 2 tbls. water. Process to smooth sauce. Additional sauce may be frozen., Tangy Yogurt Raita:, In small food processor, place yogurt and cilantro. Process until sauce turns pale green and cilantro is finely incorporated. Spoon into medium bowl and stir in finely grated carrot; finely minced sweet onion; grated cucumber, drained; 1ground cumin;cayenne; and salt., Note: If chicken breast halves are too large to fit on Naan bread, cut each breast in half to fit bread.
[EX A]: chicken, salt, pepper, breadcrumbs, ground cumin, cayenne, garam masala, flour, egg, mayonnaise, paprika, olive oil, butter, bread, garlic, tomatoes, boston lettuce, Sauce, water, dates, tamarind paste, brown sugar, salt, cumin, pepper, lemon juice, water, Raita, yogurt, cilantro, carrot, sweet onion, grated cucumber, ground cumin, cayenne, salt

[EX Q]: In a 2 quart pot, whisk together the sugar, cornstarch, and salt. Make sure that there are no lumps in the cornstarch. Stir in the 4 beaten egg yolks until evenly distributed. The mixture may be stiff. Add the half-and-half and the milk. Whisk well to combine. Cook over medium low heat, whisking or stirring constantly until thickened and bubbly, about 10 minutes. Remove from heat., Add the butter, one piece at a time, stirring until melted before adding the next piece. Stir in the vanilla. Pour pudding into a bowl. Cover with plastic wrap, pushing the plastic wrap evenly against the top of the pudding. This will keep the pudding from developing a "skin" as it cools. Refrigerate for 2 hours or until pudding has chilled thoroughly., Toast the coconut on a sheet pan in a 325 F oven until golden. Watch carefully, browning happens quickly. When done, set aside to cool., In a medium sized bowl whip the cream together with the 1 tablespoon sugar until it reaches preferred consistency. I like my whipped cream with a little body, not too soft, but definitely not to the butter stage., To Assemble:, For 8 individual servings: In 8 small, individual serving dishes, layer the following: coarsely crumbled Vanilla Wafers, sliced bananas, pudding, crumbled Vanilla Wafers, sliced bananas, pudding. Top with whipped cream and a sprinkle of toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight., For a single dish: Do not crumble the Vanilla Wafers. Leave them whole. Place a layer of whole Vanilla Wafers on the bottom of a 9 x 9-inch dish. Add a layer of 1/2 of the sliced bananas. Cover with half of the pudding. Repeat layers: Vanilla Wafers, bananas, pudding. Top with whipped cream and sprinkle with toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight., Notes:, For smooth pudding: Blending the ingredients together prior to starting the cooking process will help insure a smoother end product. Stirring constantly is important. Don't leave the pudding unattended or else it will burn and/or be lumpy. The cooking process won't take more than about 10-15 minutes. The time actually goes quite quickly. My pudding only took 11 well spent minutes., About cooling the pudding: As pudding cools it forms a "skin" on top. This skin cannot be mixed back into the pudding with good results. The pudding will be lumpy and will have rubbery particles from the skin. To avoid a skin forming, place the plastic wrap right against the warm pudding and up the inside of the bowl. Allow to cool completely in the refrigerator., Recipe adapted from recipes by Paula Deen and Alton Brown.
[EX A]: Sugar, Cornstarch, Salt, Egg Yolks, Milk, Butter, Vanilla, Coconut, Cream, Sugar, Vanilla Wafers, Bananas

[EX Q]: In a large bowl, add the bread flour and make a well in the center. Add 1 cup water in roughly 1/8 cup increments, mixing it in with chopsticks, until all the water has been added. It will look rough., Once all of the water has been added, use your hands to mix it in, kneading it to form a rough dough inside the bowl. The dough should be dry, but if it's falling apart, add more water 1 tablespoon at a time. Knead until there are no residual clumps of dough in the bowl or on your hands. Once it resembles a rough dough, turn it onto a dry surface and knead for 5 to 6 minutes. Its surface should start to become smooth., Wrap it in plastic wrap and let it rest for 15 minutes, to allow the flour to hydrate., Remove dough from plastic wrap and knead it on dry surface for another 5 to 6 minutes. Wrap it in plastic and allow it to rest for another 15 minutes. After each rest, the dough should become visibly smoother and easier to work with., Remove dough from plastic wrap and knead for another 5 to 6 minutes. Form a long oval shape and fold it into thirds, with the two ends overlapping, so that there are three layers. Knead it into a long oval shape again, and repeat this process another two times. Form it into a long oval shape once more and wrap it in plastic. Allow it to rest in the refrigerator for 30 minutes. At this point, the dough's surface should be very smooth, or "guan hua ti shi" in Chinese., After 30 minutes, bring a pot of salted water to a boil and begin to cut the dough into noodles, using one of two methods: For the traditional method, use a very sharp knife and have a pot of boiling water ready. With your left hand, hold the oval dough pointed downward at a 30 angle, with the downward-facing edge resting on a cutting board. This will help you make smooth, even cuts. With your right hand, shave the knife down the dough to create thin noodles. There's a Chinese saying to help you visualize this technique, "Knife doesn't leave the dough, and dough doesn't leave the knife." It should be a continuous loop. This technique is tricky, which is why I opted to do the second, less traditional but easier technique: Place the oval dough flat on the cutting board. Use a sharp knife to slice off noodle pieces, as if it were a vegetable. This makes it easier to control the thickness and length. If the cut noodles begin sticking together, flour them with bread flour., Add the noodles into the boiling water and stir to prevent clumping. If you're using the noodles for the stir-fry below, remove the noodles as soon as the water returns to a boil. Rinse with cold water and set aside. If you are using these noodles for soup, cook them completely through, about 8 minutes. Either way, they should be used immediately to ensure freshness., Heat up a wok with some cooking oil., Add in the carrots, white parts of cabbage, and shiitake mushroom, and cook until softened, about 1 to 2 minutes. Remove from the pan and set aside., Add garlic, ginger, and Thai chile peppers to the wok, and stir-fry until lightly brown and fragrant., Add in the pork and cook, breaking up the pieces, until browned on all sides and halfway cooked. Add the carrot/shiitake mixture back into pan., Add in the knife-cut noodles, sugar, and sauces (light soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine). Add the white pepper., Add in the scallions, green parts of cabbage, and egg. Stir until noodles are completely covered in sauce and the egg is scrambled in and cooked through. Add salt and white pepper to taste, and mix until well combined., Drizzle in some sesame oil and serve hot. Garnish with scallions.
[EX A]:
noodles, bread flour, cold water, pork chao mian, Cooking oil, shredded carrot, cabbage, fresh shiitake mushroom, garlic, ginger, peppers, ground pork, noodles, sugar, soy sauce, soy sauce, oyster sauce, Shaoxing wine, white pepper, scallions, eggs, Salt, sesame oil, scallions