|Broccoli||2 Bunch (200 gm)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Lemon rind||1 Teaspoon, finely grated|
|Corn oil margarine||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||1⁄4 Cup (4 tbs) (Either Homemade / Canned)|
|Fresh lemon juice||1 Tablespoon|
Preheat oven to 300 degrees.
Separate broccoli into florets; peel and slice stalks.
In a saucepan or steamer over medium heat cook broccoli florets and stems with a small amount of water until almost tender; drain.
In a nonstick skillet place crumbs over very low heat.
Toast until golden, stirring constantly.
Into a bowl place crumbs.
Add lemon rind; toss to mix and set aside.
In the nonstick skillet over low heat melt margarine.
Saute until light golden.
Add broth, lemon juice, salt and pepper.
Add broccoli; toss gently to coat.
Into a baking dish place broccoli; sprinkle with the crumbs.
Bake for 5 to 10 minutes or until heated through; do not overcook.