In this task, you have to generate the title of the recipe given its required ingredients and directions.

Example Input: 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.'
Example Output: Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta

Example Input: ingredients: '425 g tuna packed in oil', '8 sun-dried tomatoes, chopped', '1 red onion, finely chopped', '50 g pine nuts', '250 ml pasta sauce (Leggos stir through Tomato)', '4 garlic cloves, crushed', '2 teaspoons chili flakes (can use minced or fresh chilli instead if desired)', '250 g penne', '10 ml olive oil (for frying)', '1/2 cup fresh basil, roughly coppped', '30 g parmesan cheese (thick and long slices is great)',<sep> directions: 'In a large pot, cook penne to taste (see packaging for details).', 'Add oil to a deep, heavy based frying pan. Chop onion and cook in pan along with garic and chilli on high heat until oninion is soft.', 'Add chopped sun dried tomatoes, tuna and pasta sauce.', 'Reduce heat to a simmer.', 'Add pine nuts.', 'When pasta has cooked, drain and add to frying pan along with chopped, fresh basil.', 'Stir pasta through sauce until well coated.', 'Serve in large, open bowl.', 'Top with slices of fresh parmesan cheese.', 'You can add pretty much anything to this dish - olives, egg plant, artichoke hearts, capers - even anchovy fillets are lovely.', 'You can also remove the tuna from the dish and add 4 or 5 rashers of chopped bacon instead. This is VERY nice.'
Example Output: Chilli Tuna Pasta

Example Input: ingredients: '4 tablespoons unsalted butter (1/2 stick)', '1 large yellow onion (chopped)', '4 cloves garlic, chopped', '1 cup ketchup', '3 tablespoons tomato paste', '12 ounces dr. pepper', '1/2 cup cider vinegar', '1/3 cup Worcestershire sauce', '1/2 cup dark brown sugar (Packed)', '2 teaspoons new Mexican chili powder (or Ancho)', '1 teaspoon white pepper (fine-ground)', '1 teaspoon kosher salt',<sep> directions: 'In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't overseason the sauce.', 'Let the sauce cool for about 10 minutes or until it is warm but no longer 'boiling' hot. Puree with an immersion or traditional blender-this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.', 'Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.'
Example Output:
Dr. Pepper Bbq Sauce