Makes 8-12 Servings
Soak the dove breasts in salted water overnight in the refrigerator.
Heat the grill to medium. Cut an incision down the length of each breast, along the side, without cutting through to the other side. Stuff each breast with cream cheese and one jalapeno slice. Coat each breast with seasoning rub and wrap with one slice of bacon. Secure with toothpicks.
Cook on the open grill until the bacon is crisp and the cream cheese starts to ooze out.
Drizzle honey over each breast and cook an additional 1 to 2 minutes to glaze. Remove the toothpicks before serving.