Ingredients Meat & Poultry Chicken Chicken Breast Recipes Broiled Bacon-Wrapped Chicken with Sweet Potatoes and Watercress 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Joseph De Leo Prep Time: 15 mins Total Time: 35 mins Servings: 4 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. Ingredients 2 medium sweet potatoes, sliced into ¼-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) ½ 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 Directions 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. Rate it Print