Creating Chicken Pesto Stuffed Sweet Potatoes is straightforward when you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly. Prick with a fork and place them on a baking sheet. Bake for 40-45 minutes until soft.
3. Cook the Chicken: While the sweet potatoes are baking, season the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper. In a skillet over medium heat, cook the chicken for about 6-7 minutes per side, or until fully cooked. Remove and let it cool.
4. Shred the Chicken: Once cooled, shred the chicken into bite-sized pieces using two forks.
5. Mix the Filling: In a bowl, combine the shredded chicken with the basil pesto. Stir until the chicken is well coated.
6. Assemble the Potatoes: Once the sweet potatoes are cooked and slightly cooled, cut them in half lengthwise. Scoop out some of the flesh to make room for the filling, while leaving enough to maintain the shape.
7. Stuff the Potatoes: Fill each sweet potato half with the chicken-pesto mixture. Top with shredded mozzarella cheese.
8. Bake Again: Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Garnish and Serve: Remove from the oven, garnish with fresh basil leaves if desired, and serve warm.

These steps will guide you in creating this delicious recipe with ease!