1/4 cup spicy red wine vinegar
1/4 cup vegetable oil
1 cup butter
1 cup white sugar
1 carrot, finely shredded
2 oranges, sliced
6 skinless, boneless chicken breast halves
3 tablespoons chopped fresh parsley
1 tablespoon fresh lime juice
1/4 teaspoon paprika
1/8 teaspoon papain
1 teaspoon orange jujube
Peel all the carrots and saute them in concentrated butter and vinegar over a medium heat in a very small bowl until tender.
In a medium saucepan, heat oil. Add water to the pan, and add carrots and stir into the mixture. Heat, stirring constantly, until carrots are tender. Remove from pan and let cool, being sure to keep them covered
Heat sugar and butter in a medium saucepan. Add orange slices and lemon slices; stir. Mix well. Bring heat to medium and add oranges and lemon slices. Bring to a low heat; coat with hot sauce mixture.
Stir in parsley, citrus zest, lemon juice and paprika. Bring to a low heat and gently stir in lime juice until well blended. Spoon sauce mixture into the prepared roasting pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until chicken is cooked through (no longer pink).