instruction:
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.
question:
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.
answer:
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

question:
Peel shrimp, leaving tails on., (If shrimp are frozen, do not thaw; peel under running cold water.), Make a shallow cut lengthwise down back of each shrimp., Wash out vein and pat dry. Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 325. Mix flour mixture (flour, salt and ginger)., Coat shrimp in flour mixture; dip into pina colada mix., Pat coconut onto shrimp, covering completely., Coconut adheres to shrimp if shrimp are fried immediately after being coated., Fry the shrimp about 2 minutes, turning once, until coconut is browned. Dip in marmalade or cocktail sauce.
answer:
shrimp, vegetable oil, all-purpose, salt, ground ginger, nonalcoholic, coconut, orange marmalade

question:
Melt the butter and heat the oil in a saucepan., Add Prosciutto, asparagus, mushrooms, carrot and zucchini., Stir. Cover and cook over moderate flame for 5 minutes., Add the onions, peas, basil, salt and pepper., Increase heat until mixture boils. Then reduce to simmer and cook, covered, another 4 to 5 minutes. Pour mixture over hot pasta and mix gently., Sprinkle with parsley and grated cheese., Serves 3 to 4.
answer:
butter, onions, white dry wine, heavy cream, Mozzarella cheese, green peas, mortadella, lemon zest, heavy cream, Parmesan cheese, salt, butter, olive oil, substitute ham, stems, mushrooms, carrot, zucchini, green onions, peas, basil, salt, handful, Romano cheese