1 package of bacon - I use thick cut for preference
2 cups of shredded cheese
1 package of filo dough
First, preheat the oven to 375. Get filo dough out, it should not be frozen when you actuallyneed to use it. Then, cook the chicken to JUST done. It should be juicy and easy to shred/pull apart. While it cools, cook the bacon. Shred the chicken and cut the bacon into equallysmall pieces. As shredding/chopping the chicken and bacon, putthepieces in a large bowl. Mix in cheese.
Follow directions on filo dough box for keeping moist while making the puffs. Pull 2-3 sheets of filo dough together in about a 1.5 in strip. Separate the strip into 3-4 even pieces. Get a small bit of the chicken mixture, place it in the center of the filo dough pieces and place on a greased cooking sheet. You may need a small about of water/melted butter to make the filo dough stick close to make the puff.
When the baking sheet is full, put in oven and cook for approximately 10 minutes, or until the puffs and browned and juicing. Continue this until there is no more chicken mixture or filo dough.
Alternatives: Filo dough is super flakey, so if you want more "puff"-like puffs, use pastry-puff dough instead of the filo dough. With the puff pastry, you will need to make bigger puffs and the puffs will be more bready/doughy. Make chicken pesto puffs by using pesto and feta cheese instead of shredded cheese and bacon.
