Ingredients
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
Preparation
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.
