Recipes Ingredients Meat & Poultry Chicken Poached Chicken Sandwiches with Peas and Radishes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos A taste of spring, these open-face sandwiches are fresh and hearty. Delicate poached chicken and creamy Pea, Almond, and Ricotta Spread are topped with English and sugar snap peas plus crisp radishes and cool mint. Ingredients 4 wide strips lemon zest, plus 1 tablespoon fresh juice Kosher salt and freshly ground pepper 12 ounces (2 small) boneless, skinless chicken breasts ½ cup fresh English peas (from 6 to 8 ounces in pods) 8 thick slices rustic bread, such as boule 3 tablespoons extra-virgin olive oil, plus more for brushing ½ teaspoon Dijon mustard 4 ounces sugar snap peas, tough strings removed, trimmed and very thinly sliced 4 radishes, very thinly sliced ¼ cup small fresh mint leaves Pea, Almond, and Ricotta Spread Directions Preheat oven to 450 degrees. Combine 6 cups water, zest, and 2 teaspoons salt in a saucepan. Season chicken with salt and pepper; add to pan. Bring to a boil, then reduce heat to low; simmer until chicken is just cooked through and a thermometer inserted in thickest parts registers 155 degrees, about 10 minutes. Remove from heat; let cool in liquid 1 hour. Remove and pat dry. Thinly slice against the grain. Meanwhile. Bring a small pot of salted water to a boil; add English peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry. Brush bread with oil and season with salt and pepper. Place on a rimmed baking sheet; toast in oven until crisp and golden brown on edges but still soft inside, 10 to 12 minutes. Whisk together mustard and lemon juice. Whisk in oil in a slow, stead stream; season with salt and pepper. Toss 2 tablespoons dressing with English peas, snap peas, radishes, and mint. Spread each toast with 1 tablespoon Pea, Almond, and Ricotta Spread; top with chicken. Spread 1 tablespoon hummus over chicken on each. Top with some radish-and-pea salad, pressing down lightly to adhere, and serve alongside remaining salad, drizzled with more dressing. Rate it Print