Clean the chicken breast fillets and put them together with the soy sauce, honey, rosemary, 1 handful each of finely chopped oregano and marjoram and sherry in a freezer bag. Halve the orange and cut one half into large pieces and add to the meat. Close the bag and knead well.
Then let it steep for at least 30 minutes.
In the meantime, peel the kohlrabi, cut into approx. 2 cm wide slices and then cut into approx. 1.5 x 7 cm long sticks. Cover the kohlrabi well with water, add 1 teaspoon of salt and cook for 10 minutes.
In the meantime, put on the rice and cook.
Melt the butter in a saucepan over medium heat, add the tablespoon of flour and beat well with a whisk. Top up the milk and bring to the boil until the sauce thickens (you can now also check whether the sauce is too thick. If so, simply add a little milk to the desired consistency).
Now season the bechamel with the nutmeg, salt and pepper, add the juice of half an orange and keep warm on the very low heat.
Now put a large pan on high heat (I recommend stainless steel), let it warm up and only then add 3 tablespoons of olive oil to the pan and heat it up. Take the chicken breast fillets out of the herb marinade and sear them for approx. 1 minute on each side, - then finish frying for approx. 3-4 minutes on low heat. Take out of the pan, wrap in aluminum foil and let rest for approx. 4 minutes.
Drain the kohlrabi sticks, add 1/2 handful of finely chopped oregano to the béchamel sauce and stir in and add the kohlrabi sticks as well.
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