Preheat the oven to 425°F (220°C). Tear or cut four 12-inch sheets of nonstick foil and place them on a baking sheet.
Pat the chicken breasts dry. Rub each breast with 1 tablespoon olive oil and season both sides with salt and pepper.
Place one chicken breast in the center of each foil square. Spread about 2 tablespoons sweet red pepper spread over each breast.
Divide the olives, artichoke hearts, and sundried tomatoes evenly among the four packets, layering them over the chicken.
Fold the foil over each chicken breast and crimp the edges tightly to form sealed packets.
Place the packets on the baking sheet and bake until the chicken reaches 165°F (74°C) in the thickest part, about 15–17 minutes.
Carefully open the packets (steam will escape) and serve the chicken with the toppings spooned over each breast.
