SAUCE:

1 (15 oz.) can tomato sauce
2 tsp. olive oil or canola oil
1 tbsp. chili powder
1 tsp. paprika
1 tbsp. Worcestershire sauce
1 tsp. crushed red pepper
1/4 tsp. salt
2 tbsp. cider vinegar
1/2 tsp. black pepper
1/2 tsp. garlic powder
3/4 tsp. prepared mustard
3 tbsp. finely minced onion
1 lb. chicken breasts, skinned and boned

In a jar with cover, combine all sauce ingredients. Refrigerate until ready to use. Sauce may be used at once, but the best flavors are achieved if made early in the day. Prepare mesquite coals and cover the grill with foil.

Grill chicken over hot coals about 6 minutes. Turn and grill 6 minutes more. Turn again, baste with sauce and cook 4-5 minutes. Turn, baste, and grill 4-5 minutes or until chicken is done. Baste generously with sauce during last few minutes of cooking.