Remove the breasts from the bone, and divide each breast into 2 lobes, yielding 20-24 lobes.

Sprinkle the dove lightly with salt and pepper.

Slice the jalapeno peppers into rings so you have one for each dove breast, and remove the seeds.

Cut the bacon slices in half.

To assemble, fill each dove breast with a teaspoon or so of cream cheese and a jalapeno slice. Fold the dove over the filling, then wrap it in the bacon slice. Secure the assembled dove wrap with a toothpick.

Grill over a medium high grill for 3-5 minutes, turn, and continue grilling for another 3-5 minutes until the bacon is crisp.