Bacon-Wrapped Dove Jalapeno Poppers

Step 1:

Rinse the breasts and carefully and check for any shot that may have missed in the cleaning process. 

Step 2:

Marinate the breasts overnight in a zip-top plastic bag using your preferred marinade. Marinate overnight in the refrigerator.

When you are ready to start preparing to cook, drain and discard the marinade then pat the dove breasts with paper towels. 

Preheat oven to 400 degrees.

Step 3:

With a sharp knife, remove the breast meat from the bone. 

Wearing latex gloves to protect your hands from the peppers, cut the jalapenos in half horizontally. Scrape out all the seeds and membrane because this is where the heat is. 

With a table knife or spoon, cut off 2 or three little pieces of cream cheese about 1 teaspoon each and insert it into the pepper half. For larger peppers, put about 2 teaspoons of the cream cheese in each jalapeno half.

Step 4:

If the jalapenos are on the large side, you can fit two breast halves in one jalapeno.

You can always cut one breast into two pieces to make them stretch further or if your jalapenos are smaller. 

Step 5:

Cut the bacon slices in half. Wrap each large jalapeno with a half slice of bacon.

For the small ones, cut the bacon into fourths and wrap the bacon around the pepper. These will need a toothpick to help secure them or use a longer piece of bacon.