Instructions: Place dove breasts in a zip-seal plastic bag, cover with Italian dressing and marinate for three to four hours.

Remove breasts and use a sharp knife to slit the breast along the bone that runs the length of the breast. Insert one or two slices of jalapeno in each slit. Season breasts to taste with garlic salt and black pepper.

Wrap each breast with half a slice of bacon. Secure bacon with a toothpick run through each breast.

Grill over indirect heat for 1 to 1 1/2 hours or till done to taste.

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