In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Input: Consider Input: Pound the chicken to thin each piece uniformly.,______,Cook chicken with a little Italian seasoning.,Partially cover cooked chicken with Alfredo sauce.,Top with sliced mushrooms, chopped green onions and paprika (or any combination).,Serve with buttered noodles or other pasta.,chopped green onions.

Output: Or, you can use a rolling pin, after placing the chicken pieces under waxed paper.

Input: Consider Input: Thinly slice the pear and fig and cut the slice of bread in half.,Combine the mascarpone and honey.,Place the bread on a plate.,Spread Step 2 on the bread.,Place the fig and pear on top and then cover with more of Step 2.,Sprinkle with cocoa powder to finish.,Here's what it looks like served in a bowl.,If you cut it up into cubes and place it in a cup, it will be easy to eat for children.,______,But if you can get a hold of these two ingredients, please try it at least once .

Output: You can also make this with strawberries, peaches, persimmons, melon, etc.

Input: Consider Input: ______,Rinse quinoa in cold water. Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth. Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes. Qinoa should be fluffy and plump.,Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine) in a medium saucepot. Bring to a simmer, uncovered, until lentils are tender and water has been absorbed. Cool.,Place quinoa and lentils in a bowl and dress with Dijon vinaigrette. Season with salt and pepper, to taste, then transfer to a serving platter.,Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired). Serve immediately.
Output: Make dijon vinaigrette: Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.