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Ingredients
- dove breasts Teriyaki sauce garlic, minced onions, minced red wine cannedned jalapeno slices bacon
Directions
- Mix Teriyaki, garlic, onions and wine and marinate dove breasts overnight.
- Next day, split breasts on both sides, and place jalapeno slices on each side of breast bone. Wrap with bacon, using toothpick to hold bacon in place. Charcoal over mesquite, breast up. Remove toothpick (Duh!), and eat with bacon still on.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 278g | |
| Calories 89 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 331mg | 9% |
| Total Carbs 20.99g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 13.96g | 9% |
| Protein 2.22g | 4% |
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