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.

[Q]: Combine first 10 ingredients in a 13- x 9- x 2-inch baking dish, stirring well. Trim fat from chops. Add chops to marinade, turning to coat. Cover and marinate in refrigerator 8 hours, turning chops occasionally., Bake chops in marinade, covered, at 325 for 1 hour, basting occasionally with marinade. Uncover and bake an additional hour or until most of the liquid is absorbed and meat is saucy. Let cool slightly, and shred., Spoon 3 1/2 tablespoons shredded pork down center of each tortilla. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup shredded lettuce and 1 tablespoon yogurt.
[A]: lime juice, red pepper, chili powder, hot chili powder, oregano, ground cumin, garlic, salt, ground red pepper, chicken broth, lean, flour tortillas, shredded lettuce, nonfat yogurt

[Q]: Deseed the chiles by cutting the tops and shaking the seeds out., Dry the chiles in the oven (~150 degrees) until crisp (about 15-20 minutes)., Remove from the oven and shake any remaining seeds out., Grind the chiles in a coffee bean grinder and combine., whisk to combine., You can store the chili powder up to 6 months.
[A]: ancho chilies, chilies, arbol

[Q]: Mix together creme fraiche, mustard, garlic, chervil, tarragon and lemon zest. Season to taste with salt and pepper. Also add a little lemon juice if the mixture needs more acidity. Set aside., For each chicken breast: Use a sharp, thin-bladed knife and make an incision into the long side.. Cut carefully into the meat until you almost get to the other side (do not cut through!). Fold the breast open like a book. Place between two sheets of clingfilm, and bash with a rolling pin, until it becomes less than half as thick as it was. Cut the thin chicken 'sheets' into ribbons, each approx. 2 inches wide., Slather each long, thin chicken ribbon with mustard mixture. Roll up. Wrap each chicken roll in pancetta. Tie with cotton string - two per roll., Fry the rolls in a wide pan, turning them over as the pancetta browns. Add wine and broth and simmer, turning the chicken rolls now and then, for 7-8 minutes, or until the chicken is nearly cooked through., Meanwhile, fry the mushrooms over high heat in a bit of butter. Turn the heat down, add leek, and cook until it is completely wilted, approx. 5 minutes. Add to the pan with the chicken, and cook until the chicken is done - this will only take a couple of minutes. Season with salt and pepper, and stir in the parsley., Serve with lemon wedges and steamed spinach or other greens. Tomato salad tastes nice on the side, too.
[A]:
full-fat creme, mustard, garlic, chervil, tarragon, lemon, freshly squeezed juice, Salt, chicken breasts, pancetta, white wine, chicken broth, butter, mushrooms, Salt, parsley