15 Whole Dove Breasts
2 Garlic Clove Minced
Salt and Pepper
1/2 Cup of Apricot Jelly
2 Package Cream Cheese
15 Jalapeño Slices (each slice halved and cleaned out)
2 Packages Thick-Sliced Bacon
With a paring knife, take a Dove breast and split each breast in half. In a large bowl combine; minced garlic, apricot jelly, salt and pepper. Toss in the Dove halves. Mix well and refrigerate two hours or overnight. Take a breast half, some cream cheese, and a jalapeño slice and wrap in bacon. Secure with a toothpick. Grill over mesquite, oak, or charcoal for 3 to 5 minutes, then turn and continue grilling until bacon is crisp. Enjoy
