2 tablespoons butter
1/3 cup orange juice
1/3 cup balsamic vinegar
1 teaspoon olive oil
1 pound skinless, boneless chicken breast halves
1 teaspoon paprika
salt and pepper to taste
1/2 inch thick tortillas
Preheat oven to 375 degrees F (190 degrees C).
Chop chicken pieces and remove flesh; transfer to a large bowl. Mix together butter, orange juice, vinegar and olive oil. Mix with hands, using a knife or fork. Place chicken pieces on a medium baking sheet in roasting pan.
Bake for 30 to 40 minutes in the preheated oven, or until internal chicken juices run clear and internal bones have been removed. Cool for 5 minutes, then remove chicken and skin from oven.
Season chicken breasts with paprika and salt and pepper to taste. Season with black pepper, herbs and seasonings.
Reduce heat to low; stir oil mixture into mixture. Cook, stirring constantly, for 5 minutes. Transfer chicken pieces to baking sheet and bake uncovered for 15 minutes. Remove chicken pieces and skin; transfer to roasting pan and sprinkle with tortillas. Cover with chicken and turn to coat. Cover baking sheet, and bake uncovered for 30 to 35 minutes. Remove legs from chicken and shred into pieces.
Reduce heat to medium and sprinkle with paprika. Serve chicken breasts warm over white rice.