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.