Place each breast half between 2 pieces of plastic wrap. With the flat side of a meat mallet, pound lightly into a rectangle about 1/8-inch thick. Remove the plastic wrap.
In a small mixing bowl, stir together the ground thigh meat, the whipping cream, the egg yolk, the 1/2 teaspoon rosemary, the salt, and the pepper. Divide mixture among the 4 breasts, placing a mound in the center of each piece. Fold in sides and roll up jelly-roll-style, pressing edges to seal (you can cover and chill the rolls for up to 24 hours).
Meanwhile, prepare the Maple Syrup Sauce and keep it warm.
In a large skillet, melt the 1 tablespoon butter with the olive oil. Add chicken rolls. Cook over medium-high heat for about 5 minutes or until golden brown, turning to brown on all sides. Transfer to a 2-quart rectangular baking dish.
Brush the tops of the chicken rolls with the 2 tablespoons maple syrup and spindle with the 1 teaspoon snipped fresh rosemary. Bake the chicken rolls in a 400 degrees F oven for 15 to 18 minutes or until internal temperature registers 165 degree F on an instant-read thermometer.
Cook the fettuccine according to package directions and drain off water. Gently stir in lemon juice and 1 tablespoon oil. Season with salt and pepper.
While the fettuccine cooks, prepare the Vegetable Compote.
To serve, spoon fettuccine onto 4 warmed dinner plates. Place a chicken roll on each. Spoon Vegetable Compote onto one side of the fettuccine. Spoon Maple Syrup Sauce over chicken. Garnish with rosemary and lemon, if you like. Makes 4 servings.
In large saucepan, combine chicken broth, vegetable (or chicken) broth, dry white wine and snipped fresh rosemary. Bring to a boil. Reduce heat and boil gently until the liquid is reduced to about 3/4 cup. In a small skillet, cook minced shallot (or 2 tablespoons minced onion) in olive oil until it's tender, but not brown. Stir in maple syrup. When mixture is light brown, stir in lemon juice and add to the reduced broth. While continuing to cook, whisk in butter, one piece at a time, until each is melted and the sauce is thickened and smooth. Season sauce to taste with some pepper.
In a skillet, cook garlic and snipped fresh rosemary in olive oil until garlic is tender, but not brown. Add red onion, thinly sliced, and red, yellow and/or green sweet peppers cut into julienne strips. Cook and stir for 3 minutes or until vegetables are crisp-tender. Remove from the heat; stir in red wine vinegar.
