4 skinless, boneless chicken breast halves (4 oz.)

Sauce:

1/4 c. reduced sodium ketchup
3 tbsp. cider vinegar
1 tbsp. ready made white horseradish
2 tsp. firmly packed dark brown sugar
1 clove garlic, minced
1/8 tsp. dried thyme
1/4 tsp. black pepper

Preheat broiler, heat charcoal grill until coals form white ash or preheat a gas grill to medium.

To Prepare Sauce: In a small saucepan combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme; mix well. Bring to a boil over medium low heat. Cook, stirring frequently, until thickened (about 5 minutes). Remove from heat and stir in pepper.

Brush tops of chicken pieces lightly with sauce. Place chicken, sauce side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, about 5 to 7 minutes per side. Let chicken stand for 5 minutes before serving.

Shortcut: Omit sauce and use 1/2 cup of ready made reduced sodium barbecue sauce mixed with a little cider vinegar or red wine vinegar and white horseradish. Proceed as directed.