1Place chicken pieces in shallow bowl. Pour dressing over chicken. Cover and refrigerate 30 minutes to marinate.
2Heat oven to 425°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray. Place 1 chicken piece on each mushroom slice; wrap with ham strip. Place seam side down (mushroom on bottom) in pan. Drizzle with remaining marinade in bowl.
3Bake 10 to 12 minutes or until chicken is no longer pink in center. Place basil on top of each bite. Spear bites with toothpicks if desired.