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Broiled Bacon-Wrapped Chicken with Sweet Potatoes and Watercress

Broilers vary in heat intensity; move the rack to a lower position if the chicken is browning too quickly, or to a higher rack if too slowly. Remove items from the baking sheet as done, if they're cooking unevenly.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Joseph De Leo

Source: Martha Stewart Living, March 2014


  • 2 medium sweet potatoes, sliced into 1/4-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon packed light-brown sugar
  • 2 boneless, skinless chicken-breast halves (about 12 ounces total), each cut into 2 cutlets
  • 4 slices bacon (about 4 ounces total)
  • 1/2 medium red onion, cut into 8 wedges
  • 4 cups watercress (from 1 to 2 bunches), thick stems removed
  • 1 tablespoon plus 1 teaspoon Champagne or white-wine vinegar


  1. Preheat broiler with rack 6 inches from heating element. Place sweet potatoes on a rimmed baking sheet and toss with 2 tablespoons oil; season with salt and pepper. Spread in a single layer and sprinkle with brown sugar. Wrap each cutlet with a bacon slice; tuck onion between bacon and chicken. Arrange alongside potatoes on sheet, onion side up; season with salt and pepper.

  2. Broil until chicken is cooked through and potatoes are tender, 8 to 10 minutes. Toss watercress with remaining 1 tablespoon oil and vinegar, and season with salt and pepper. Divide chicken, potatoes, and watercress evenly among 4 plates and serve.

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