Marinated Chicken & Vegetable Skewers Recipe

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 T "The Best Barbecue Sauce You'll Ever Taste"
1 cup creamy Italian dressing
8 ounces button mushrooms, wiped clean and stems trimmed
1 medium yellow onion, peeled and cubed into 8ths
1 large green or red bell pepper, stem end trimmed, seeds removed, cut into 1-inch pieces
1 pint cherry tomatoes
1 large zucchini, cut into 1/2 inch slices
1 pound mixed greens, for serving

Place the chicken in a large glass bowl. Mix dressing and barbecue sauce. Pour dressing over the chicken and toss to coat. Cover with plastic wrap and refrigerate for 2 hours.

If using wooden skewers, soak in water for 1 hour.

Preheat the oven to 450°. Place the oven rack in the top position. Line a baking sheet with foil.

Remove the chicken from the refrigerator and pat dry with paper towels. Thread one chicken cube onto a skewer, followed by a mushroom, a piece of bell pepper, a cherry tomato, zucchini and a chunk of onion. Continue threading ingredients onto the skewer, until full. Repeat with remaining ingredients.

Place the filled skewers on the baking sheet. Bake until the chicken is cooked through and brown, 10 to 12 minutes.

Remove the baking sheet from the oven. Place greens on a large platter. Hold one end of each skewer with an oven mitt, with a fork push the chicken and vegetables from the skewer onto the platter. Serve with Creamy Italian Dressing.