Why does my chicken get dry skin in the freezer? Sorry guys, but I suspect I have a bit of a newbie question here.

When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions because that's roughly the amount I use each time I cook it.  If I freeze immediately, it looks a bit like this after I defrost it:



... which is fine.  But if I open the packet, then freeze, it looks like this when defrosted:



Clearly the skin is drying out badly.  :-)  Is there a way I can stop this?  I'm thinking of immediately covering the chicken again with clingfilm before refrosting but will that work?  Or do I just have to keep it sealed in the packet?  If covering it will work, why is that?  Is the freezing process sucking moisture out of the skin?
The name for what you're seeing is freezer burn. It happens because water sublimates out of the exposed part of the meat while in the freezer, leaving it all dried out and unpleasant looking. To solve the problem, wrap your chicken (or anything else) tightly in plastic wrap, or place in freezer bags and press out all the air before sealing, and then freeze.