Source: Suzanne Young Administration
Cook Time: 30 minutes Number of Servings: 4

 1 1/2 Cups Chili Sauce
 3/4 Cup Red-wine Vinegar
 1 1/2 Tbsp Prepared Horseradish
 2 Cloves Garlic, halved
 1 Tsp Salt
 4 Whole EdenValley Boneless Breast-6 oz.

Instructions:
Mix chili sauce, vinegar, horseradish, garlic, and salt in a bowl.
Reserve 1/2 of the sauce.  Add chicken to the bowl.  Turn to
coat.  Cover.  Let sit in refrigerator for 15 minutes.  Preheat
BBQ.  Remove chicken from sauce, discard sauce in bowl. 
Place chicken in BBQ.  Grill chicken, remembering to turn and
baste with reserved sauce for approx. 30 minutes or until
done.  Remaining sauce can be served warm alongside
chicken.

For a less spicy sauce, use ketchup instead of chili sauce and omit
the horseradish.  Make large batches of sauce ahead of time and
freeze in recipe-size amounts to have on hand when you want to BBQ.