Preheat oven to 200 °C (gas 3, convection oven 180 °C ). Cut the peppers lengthwise, remove the seeds and dice very finely. Peel the oranges so that the white skin is completely removed. Using a sharp kitchen knife, cut the orange fillets from the separating skins and drain. Clean the spring onions and cut them into diagonal, thin rings.
Remove the peanuts from their shells and grind them to a medium fine powder in a Moulinette. Clean the chicken fillets, rinse when cooled, dry and season with salt and pepper. Turn chicken fillets first in the flour on the other side, then pull through the beaten eggs and finally press from both sides into the peanut crumbs.
Heat butter and 2 tbsp oil in a large frying pan. Fry the breaded chicken breasts over low heat for 4-5 min on each side until golden brown. Then continue to cook in heated oven on 2nd rack from bottom, covered, for 10-12 min.
Remove drippings from roasting pan. Heat remaining oil in frying pan. Sauté diced peppers in it. Extinguish with stock and orange juice and cook at high temperature for 2/3.
Mix maizena (cornstarch) with a little cold water until smooth and stir into boiling sauce, make 2 min. Season with salt and cayenne pepper. Coarsely chop the coriander greens.
5.Add scallions and orange fillets and bring to a boil once. Add cilantro. Cut chicken breasts into slices and cook together with the orange sauce.