Preheat the oven to 180 degrees.
Grill the capsicum until the skin is blackened and blistered. Allow to cool and then peel of the skin & discard seeds.
Lay the chicken on a flat board & using the flat surface of a meat mallet or rolling pin pound the chicken until it is about 1/4 of a cm thick all over.
Combine the mozzarella, herbs, umeboshi and cracked pepper together in a bowl. Slice the capsicum and arrange it evenly over the flattened chicken pieces.
Spoon the mozzarella across the width of the chicken & roll the pieces up.
Secure with string or toothpicks.
Heat a frypan with 2 tsp of olive oil & brown the involtini for 3-4 minutes on each side. Transfer to a baking tray and cook for a further 12-15 minutes. Serve with a salad or veggies.