Lay chicken slices flat on a cutting board lengthwise. Place arugula leaves followed with a slice of mozzarella cheese on the top. Sprinkle with freshly ground pepper.
Roll chicken slices up forming a tight roll. Wrap a bacon slice around each chicken roll.
Grill on a high heat, flipping your involtini as they cook. Once golden brown reduce the heat and cook for a few more minutes (around 10-12 minutes total).
Serve with mixed greens salad, polenta or steamed vegetables.