Place the parsley, onions, basil, garlic, oregano, thyme, essence and the vinegar in a blender or food processor. With the motor running, add the olive oil, the heavy cream, mayonnaise, and cheese, and blend until smooth. Adjust seasoning to taste with salt and pepper. Transfer half to a decorative bowl.
Place the chicken in a large glass bowl and toss with 2 teaspoons of the Essence. Pour the remaining 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 degrees F. 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 the Creamy Italian Dressing.
Yield: 4 to 6 servings