I kabob breast that way, bacon wrapped.
One of my fav recipes is Doves Delaware-sauteed with bacon cream sauce. It combines a small list of ingredients (I hate those recipes that use an arms length list of high dollar, hard to find spices and such) and isn't too hard to do.
10 dove breasts
9 slices bacon
salt and pepper
2 eg yolks
3/4 cups heavy cream
1 tsp paprika
In a skillet large enough to accommodate the doves, saute the bacon until just crisp. Drain on paper towels, set aside.
Saute the bird breasts over medium heat in the bacon fat, making sure you do it on all sides. Salt and pepper the birds. This should take 10-15 minutes. Take out doves and keep warm. Pour off all, but 2 tablespoons of the hot fat.
Beat the egg yolks with the cream, add the 2 tablespoons of fat, then put the mixture back in the skillet and cook over low heat just to thicken, stirring constantly, and making sure mixture doesn't boil. Stir in paprika and serve sauce in a boat. Garnish the doves with the crisp bacon.