Wild Mushroom Chicken

1. Us­ing a grinder, process dry mush­rooms un­til they are re­duced to a fine pow­der. Stir to­gether with the panko bread crumbs and 2 tbsp olive oil, then set aside. 2. Pre­heat oven to 350 F. 3. Sea­son chicken breasts with salt and pep­per and lightly roll them in the mush­room mix­ture. 4. Heat 1 tbsp of re­main­ing oil in a fry­ing pan on medium high heat and brown the breasts on all sides about three min­utes a side. 5. Trans­fer to a bak­ing sheet. Bake for 12 to 15 min­utes or un­til juices are clear. Serve over mashed pota­toes with blue­berry rel­ish on the side.