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.
Photography: Joseph De Leo
Martha Stewart Living
- Prep Time 15 minutes
- Total Time 35 minutes
- Serves 4
- 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
- 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.
- 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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